Classic Chicken Piccata with Lemon Butter Caper Sauce
Serves 4
15 mins prep
15 mins cook
30 mins total
Classic chicken piccata, on the table in 30 minutes — a low-stress, high-reward stovetop dinner that cooks in one skillet. Golden brown, pan-fried chicken breasts simmer in a bright, tangy lemon piccata sauce with white wine, butter, capers and chopped shallots. Serve with buttered herb orzo or mashed potatoes for a meal that tastes like a restaurant made it.
Holding a sharp chef's knife parallel to the cutting surface, slice each breast in half through the middle to make eight pieces. Season the chicken generously on both sides with about 1 teaspoon salt and black pepper to taste. Note: You skip this and can proceed to step 2 if you already have 8 prepped cutlets.
Spread ⅔ cup all-purpose flour on a large plate or pie dish. Dredge the chicken in the flour, patting off any excess. Discard the remaining flour.
Heat 3 tablespoons extra virgin olive oil in a large (12-inch) skillet over medium-high heat. When the oil begins to shimmer (don't let it smoke), add the chicken breasts to the pan. Cook on one side until golden brown, 3-4 minutes. Flip the chicken over and cook another minute. Remove the chicken to a plate with a pair of tongs or a spatula.
Pour in ¼ cup dry white wine and cook about 2 minutes, until it's almost completely evaporated. Stir in ¼ cup finely chopped shallot and cook until they're softened, 1-2 minutes. Add 1 cup chicken broth and bring to a boil. Cook 5 minutes or so, until the broth is reduced by half.
Stir in 2 teaspoons finely chopped garlic, 3 tablespoons fresh lemon juice, ½ teaspoon salt and black pepper to taste. Return the chicken to the pan, along with all the juices that have accumulated on the plate, and bring the sauce back to a lively simmer. Scatter 3 tablespoons butter into the pan. Use a spoon to baste the chicken with the sauce and melting butter, cooking another 2-3 minutes, until the chicken is cooked through.
Remove the pan from the heat. Sprinkle 2 tablespoons jarred capers 2 tablespoons chopped parsley over the chicken and serve.