Chicken Piccata
Thinly sliced chicken sautéed in a bright lemon-butter sauce with salty capers.
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Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/4 cup fresh lemon juice
- 3 tablespoons brined capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup chicken stock(optional)
Instructions
- 1
Place the chicken breast halves between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
- 2
In a shallow dish, mix the flour with salt and pepper; dredge each chicken cutlet in the flour, shaking off any excess.
- 3
In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until shimmering.
- 4
Add the chicken to the pan (in batches if necessary) and cook for 3 minutes per side until golden brown and cooked through, then remove to a warm plate.
- 5
Reduce heat to medium and pour the white wine into the skillet, scraping up the browned bits from the bottom of the pan.
- 6
Whisk in the lemon juice, chicken stock, and capers; let the liquid simmer and reduce by half, about 3 to 5 minutes.
- 7
Whisk in the remaining 2 tablespoons of cold butter until the sauce is glossy and slightly thickened.
- 8
Return the chicken to the pan for 1 minute to coat with sauce, then garnish with fresh parsley and serve immediately.
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