Lemon-Basted Chicken Piccata
Serves 435 mins prep55 mins cook
Make a classic chicken piccata recipe and have dinner on the table in about 30 minutes — it's a low-stress, high-reward stovetop recipe that cooks in one skillet. Golden brown, pan-fried chicken breasts simmer in a bright, tangy pan sauce boosted with white wine, butter, chopped shallots, and of course, plenty of fresh lemon juice. Garnish the dish with capers and chopped parsley and serve with buttered herb orzo or olive-oil mashed potatoes.
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What you need
Instructions
0 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. 1 Spread the flour on a large plate or pie dish. Dredge the chicken in the flour, patting off any excess. Discard the remaining flour. 2 Heat the 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. 3 Pour in the white wine and cook about 2 minutes, until it's almost completely evaporated. Stir in the shallots and cook until they're softened, 1-2 minutes. Add the chicken broth and bring to a boil. Cook 5 minutes or so, until the broth is reduced by half. 4 Stir in the garlic, 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 the 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. 5 Remove the pan from the heat. Sprinkle the capers and parsley over the chicken and serve.View original recipe