Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts; 3/4 tsp salt; 1/4 tsp black pepper; 1/2 cup all-purpose flour; 3 tbsp olive oil; 4 tbsp butter, divided; 2 cloves garlic, minced; 1/2 cup dry white wine; 3/4 cup chicken broth; 3 tbsp lemon juice; 3 tbsp drained capers; 2 tbsp chopped parsley; lemon slices, to serve

Thin chicken cutlets dredged in flour, pan-fried until golden and finished in a bright lemon, butter, white wine and caper sauce. Serve with pasta, rice or green beans.

Prep10 min

Cook20 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Mixing bowl setFor mixing and marinating

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Steps

Slice each breast in half horizontally and pound to an even 1/4 inch. Season with salt and pepper and dredge in flour, shaking off the excess.

Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the cutlets in batches until golden and cooked through, 2 to 3 minutes per side. Move to a plate.

Lower the heat to medium. Add the garlic for 30 seconds, then the wine, scraping up the browned bits. Simmer until reduced by half.

Add the broth, lemon juice and capers and simmer 3 to 4 minutes until slightly reduced.

Turn off the heat and swirl in the remaining 3 tbsp butter until glossy. Return the chicken to the pan, spoon the sauce over and sprinkle with parsley. Serve with lemon slices.

TipSwirl the last of the butter in off the heat; it emulsifies the sauce into a silky glaze instead of separating into grease.