Classic Chicken Piccata with Lemon Butter Caper Sauce
Classic chicken piccata, on the table in 30 minutes — a low-stress, high-reward stovetop dinner that cooks in one skillet. Golden brown, pan-fried chicken breasts simmer in a bright, tangy lemon piccata sauce with white wine, butter, capers and chopped shallots. Serve with buttered herb orzo or mashed potatoes for a meal that tastes like a restaurant made it.
Equipment
Ingredients
- 4 small boneless, skinless chicken breasts about 1 ½ pounds
- Salt and freshly ground black pepper
- ⅔ cup all-purpose flour or a gluten-free all-purpose blend
- 3 tablespoons (45 ml) extra virgin olive oil
- ¼ cup (60 ml) dry white wine
- ¼ cup finely chopped shallot about 1 shallot
- 1 cup (240 ml) chicken broth
- 2 teaspoons finely chopped garlic
- 3 tablespoons (45 ml) fresh lemon juice
- 3 tablespoons (42 g) butter sliced into large pieces
- 2 tablespoons jarred capers rinsed and drained
- 2 tablespoons chopped parsley
Instructions
- 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. Note: You skip this and can proceed to step 2 if you already have 8 prepped cutlets.
- Spread ⅔ cup all-purpose flour on a large plate or pie dish. Dredge the chicken in the flour, patting off any excess. Discard the remaining flour.
- Heat 3 tablespoons extra virgin 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.
- Pour in ¼ cup dry white wine and cook about 2 minutes, until it's almost completely evaporated. Stir in ¼ cup finely chopped shallot and cook until they're softened, 1-2 minutes. Add 1 cup chicken broth and bring to a boil. Cook 5 minutes or so, until the broth is reduced by half.
- Stir in 2 teaspoons finely chopped garlic, 3 tablespoons fresh 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 3 tablespoons 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.
- Remove the pan from the heat. Sprinkle 2 tablespoons jarred capers 2 tablespoons chopped parsley over the chicken and serve.
Video
Notes
- If your chicken breasts are heftier than 6 ounces each, you'll only need two of them for four servings.
- When doubling the recipe, brown the chicken in batches to avoid crowding the pan.
- The chicken can be made up to 3 days ahead. Reheat with the sauce in a covered skillet over medium-low heat until warmed through.
Nutrition
Calories: 386kcalCarbohydrates: 32gProtein: 29gFat: 14gSodium: 478mgFiber: 2gSugar: 4g
