Chicken Piccata
Crisp pan-fried chicken cutlets in a bright lemon, caper, and butter sauce.
Ingredients
Instructions
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Slice the chicken breasts in half horizontally and pound to an even thinness. Season with salt and pepper.
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Dredge the cutlets in flour, shaking off the excess.
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Heat the olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the chicken 3 minutes per side until golden. Remove and keep warm.
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Add the white wine and chicken broth to the skillet, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
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Stir in the lemon juice, capers, and remaining butter. Return the chicken and spoon the sauce over it. Garnish with parsley.
Nutrition
Per serving, estimated.
- Calories
- 380 kcal
- Protein
- 36g
- Carbs
- 12g
- Fat
- 20g
- Fiber
- 1g
Tips
- Pound the chicken thin so it cooks quickly and stays tender.
- Rinse the capers if you prefer a milder sauce.
Variations
- Add sliced mushrooms to the sauce.
- Use veal cutlets for a classic veal piccata.
Frequently Asked Questions
Small pickled flower buds that add a tangy, salty flavor.
Yes, replace the wine with extra chicken broth.
