Chicken Piccata with Lemon and Capers (Print version)
Tender chicken cutlets in a glossy lemon caper butter sauce, ready in about 30 minutes with one skillet.
# Ingredients:
For the chicken
01 -
2 large boneless skinless chicken breasts, about 1 1/4 lb (565 g)
02 -
3/4 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 cup (65 g) all-purpose flour
05 -
2 tablespoons olive oil
06 -
1 tablespoon unsalted butter
For the lemon caper sauce
07 -
1 small shallot, finely minced
08 -
2 garlic cloves, finely minced
09 -
1/2 cup (120 ml) dry white wine or extra chicken broth
10 -
3/4 cup (180 ml) low-sodium chicken broth
11 -
1/4 cup (60 ml) fresh lemon juice
12 -
2 tablespoons capers, drained and rinsed if very salty
13 -
3 tablespoons cold unsalted butter, cut into pieces
14 -
2 tablespoons chopped fresh parsley
15 -
Thin lemon slices, for serving
# Instructions:
01 -
Slice each chicken breast horizontally into 2 thin cutlets. Pound to about 1/4 inch thick, then season both sides with salt and pepper.
02 -
Place the flour in a shallow dish. Coat each cutlet lightly, then shake off the excess so only a thin layer remains.
03 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
04 -
Lower the heat to medium. Add the shallot and garlic to the same skillet and stir for about 30 seconds until fragrant, scraping gently so they do not burn.
05 -
Pour in the wine and scrape up the browned bits. Simmer for 1-2 minutes, then add the chicken broth, lemon juice, and capers. Simmer for 3-4 minutes until slightly reduced.
06 -
Reduce the heat to low and whisk in the cold butter one piece at a time. Return the chicken to the skillet and spoon sauce over the cutlets. Finish with parsley and lemon slices.
# Good to know:
01 -
Use fresh lemon juice for the cleanest flavor.
02 -
Cook chicken to 165°F for food safety.
03 -
Best served right after the sauce is finished.