Chicken Piccata
Thin cutlets browned in butter and finished in a bright pan sauce of white wine, capers, and plenty of citrus. It comes together faster than a pot of pasta can boil.
- Course
- Easy Dinners
- Time
- 30 min
- Servings
- 4
Cooking Notes
- Pound or slice the chicken to an even thickness before dredging. Uniform cutlets brown at the same rate and finish before the flour coating has time to scorch.
- Reduce the wine before adding the stock so the sauce loses its raw alcohol edge and picks up the browned bits from the bottom of the pan.
- Swirl the final butter in off the heat. That keeps the sauce glossy and emulsified instead of separating into clear fat and liquid.
Recipe Card
Chicken Piccata
By Gabriella
- Category
- Easy Dinners
- Total Time
- 30 min
- Difficulty
- Easy
Ingredients
- 2 large chicken breasts, halved horizontally
- 1/2 cup flour for dredging
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 3 tbsp capers, drained
- 1 lemon, juiced and sliced
- Chopped parsley
Instructions
- 1
Pound the cutlets to an even quarter inch so they cook through in the same few minutes, then season them and dredge lightly in seasoned flour.
- 2
Sear them in olive oil and one spoonful of butter over medium-high heat, about three minutes a side, and set them aside while you build the sauce.
- 3
Deglaze the pan with the wine, scraping hard, and let it reduce by half so the alcohol cooks off and the flavor sharpens.
- 4
Add the stock, capers, and lemon juice and simmer until the sauce coats a spoon, then swirl in the remaining cold butter off the heat.
- 5
Slide the cutlets back in with the lemon slices, spoon sauce over them for a minute, and shower the whole pan with parsley.
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