A deliciously juicy and flavorful chicken dinner that’s a breeze to put together, this Chicken Piccata recipe will be an instant favorite.
Ingredients
Ingredient Checklist
- 2 boneless, skinless chicken breast halves, halved horizontally
- 1/4 cup all-purpose flour, sifted
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 to 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
Instructions Checklist
- Step 1
Place chicken between plastic wrap and pound evenly until about 1/4 inch thick. - Step 2
Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess. - Step 3
Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan. - Step 4
Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly — before all the browned bits have been incorporated — remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired. - Step 5
Immediately pour the sauce over the chicken, and serve.
