Chicken Piccata Recipe

Classic Chicken Piccata

This recipe captures the essence of Chicken Piccata with its thin, crispy chicken cutlets bathed in a bright lemon-butter sauce with pops of briny capers.

Ingredients:

• 2 boneless, skinless chicken breasts (around 1/2 lb each)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1/4 cup dry white wine (such as Chardonnay)
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (from about 1 lemon)
• 2 tablespoons drained capers
• 1/4 cup chopped fresh parsley (optional, for garnish)

Cooking Guide:

1. Prep the chicken: Butterfly the chicken breasts by carefully slicing them horizontally in half, without cutting all the way through. Open them like a book and pound them gently with a mallet to an even thickness of about 1/4 inch. Season both sides with salt, pepper, and garlic powder.
2. Dredge the chicken: Place the flour on a plate. Dredge each chicken cutlet in the flour, coating both sides evenly and shaking off any excess.
3. Cook the chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot and shimmering, carefully add the chicken cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate.
4. Make the pan sauce: Add the remaining 2 tablespoons of butter to the pan. Once melted, whisk in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then whisk in the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly. Stir in the capers.
5. Serve: Return the cooked chicken to the pan and spoon the sauce over it. Garnish with fresh parsley, if desired. Serve immediately with pasta, rice, or mashed potatoes.

Tips:

• For extra thin and crispy chicken, pound the cutlets very thin, but be careful not to tear them.
• Don’t overcrowd the pan when cooking the chicken. Cook them in batches if necessary to ensure even browning.
• If the sauce thickens too much, you can thin it out with a splash of chicken broth or water.
• Want a richer sauce? Add a tablespoon of grated Parmesan cheese to the pan sauce at the end.
• Substitute chicken thighs for breasts for a more flavorful option. Just adjust the cooking time slightly, as thighs take a bit longer to cook through.