Chicken Piccata
Thin, golden chicken cutlets in a bright lemon, butter and caper pan sauce. Fast enough for a weeknight, nice enough for company.
- Servings
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
Equipment
- Large skillet
Instructions
Slice each chicken breast horizontally into two thin cutlets and press them to about ¼-inch thick. Season with the salt and pepper and dredge in the flour, shaking off the excess.Slice each chicken breast horizontally into two thin cutlets and press them to about 6 mm thick. Season with the salt and pepper and dredge in the flour, shaking off the excess.
Heat the oil and 1 tbsp of the butter in the skillet over medium-high heat. Cook the cutlets in batches until golden and cooked through, 2–3 minutes per side. Move to a plate.
Lower the heat to medium, add the garlic and stir for 30 seconds. Pour in the wine and scrape up the browned bits; simmer until mostly reduced, 1–2 minutes.
Add the broth, lemon juice and capers and simmer until reduced by about a third, 3 minutes. Take the pan off the heat and swirl in the remaining butter until the sauce is glossy.
Return the chicken and any juices to the pan, turn to coat in the sauce, and scatter with parsley. Serve with pasta, rice or crusty bread.
Notes
- Thin cutlets are the key to speed and tenderness. If they’re thick, they toughen before the center cooks.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 335
- Protein
- 27 g
- Carbs
- 10 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
