Chicken Piccata

Chicken Piccata sounds fancy but it is genuinely one of the easiest dinners in my rotation. That bright lemony caper sauce comes together so fast and it feels elegant enough for company but simple enough for a Tuesday. Serve it over pasta or mashed potatoes and everyone is happy.

Why You’ll Love This Recipe

• Fast and elegant at the same time
• That lemon caper sauce is bright and addictive
• Pantry staple ingredients
• Ready in 25 minutes

Ingredients

• chicken cutlets
• capers
• lemon juice
• white wine
• butter
• flour
• parsley

How to Make It

Pound chicken cutlets thin and season with salt and pepper, then dredge lightly in flour. Saute in butter and olive oil over medium-high heat about 3 minutes per side until golden, then set aside. In the same pan add white wine and let it reduce by half, then add lemon juice, capers, and a couple more tablespoons of butter whisking until you have a glossy sauce. Return the chicken to the pan for a minute to coat it in that beautiful sauce. Finish with fresh parsley and serve immediately.

What I Reach For: A good stainless steel skillet is perfect for building that pan sauce. A meat mallet helps pound the chicken cutlets thin and even.

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Chicken Piccata

Floured chicken cutlets seared golden then finished in a lemon, wine and caper butter sauce. Restaurant dinner in twenty five minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 4 chicken cutlets pounded thin
• 1/2 cup all-purpose flour
• 4 tbsp butter divided
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 lemon, juiced
• 3 tbsp capers, drained
• 1/3 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. Season the cutlets with the salt and pepper, then dredge them in the flour and shake off the excess.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high. Cook the cutlets 3 to 4 minutes a side, until golden, then move them to a plate.
3. Pour the white wine into the pan and scrape up the browned bits, letting it reduce by half, about 2 minutes.
4. Add the chicken broth, lemon juice and capers and simmer 3 minutes.
5. Take the pan off the heat and swirl in the remaining 3 tablespoons of butter until the sauce turns glossy.
6. Return the chicken to the pan to warm through, then finish with the parsley.

Notes

Add the butter off the heat at the end and swirl, that is what makes the sauce glossy instead of greasy.