Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian American
Ingredients: 2 large boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 cup all-purpose flour; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter, divided; 3 tablespoons olive oil; 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1/4 cup fresh lemon juice (from 1 large lemon); 1/4 cup capers, rinsed and drained; 1/4 cup low-sodium chicken broth; 2 tablespoons chopped fresh parsley, for garnish; Lemon slices, for garnish (optional)

Method

7 steps

Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Cut each breast in half crosswise to create 4 cutlets. Season both sides lightly with salt and pepper.
In a shallow dish, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each cutlet in the flour mixture, shaking off any excess. Set aside on a plate.
In a large skillet, heat 2 tablespoons butter and the olive oil over medium-high heat until the butter foams. Carefully add the cutlets and cook for 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Work in batches if needed to avoid crowding. Transfer to a plate and tent with foil to keep warm.
Reduce the heat to medium. Carefully pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes to reduce slightly.
Stir in the lemon juice, capers, and chicken broth. Bring to a simmer and cook for 2 minutes, until the sauce thickens slightly.
Turn off the heat. Add the remaining 2 tablespoons butter, swirling the pan until the butter melts and the sauce becomes glossy. Taste and adjust salt and pepper if needed.
Return the chicken cutlets to the pan, spooning some sauce over them. Let them warm through for 1 minute. Garnish with chopped parsley and lemon slices, if using. Serve immediately.

Recipe notes

Helpful tips

For extra lemony punch, add a teaspoon of lemon zest with the juice.
If you don't have white wine, substitute with additional chicken broth and a tablespoon of lemon juice.
Don't skip rinsing the capers; it removes excess salt and lets their briny flavor shine without overpowering.

Equipment

Large skillet
Meat mallet or rolling pin
Plastic wrap
Shallow dish
Tongs
Wooden spoon
Instant-read thermometer (optional)

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce.

Additional tips

The sauce may splatter when adding wine; keep your face back. Ensure chicken is cooked to an internal temperature of 165°F.

Chicken Piccata

Ingredients

Adjust servings