Chicken Piccata
Traditional dish · Italian-American
A classic Italian-American dish featuring pan-fried chicken cutlets in a bright, tangy sauce made with lemon, butter, white wine, and capers. Elegant and quick to prepare.
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Ingredients
- Chicken Breast2 large, halved horizontally and pounded thin
- All-Purpose Flour1/2 cup
- Eggs2, beaten
- Olive Oil3 tablespoons
- Butter4 tablespoons, divided
- Dry White Wine1/2 cup
- Chicken Broth1/2 cup
- Lemon1, juiced
- Capers2 tablespoons, drained
- Fresh Parsley2 tablespoons, chopped
- Saltto taste
- Black Pepperto taste
Steps
- 1
Slice chicken breasts horizontally and pound to about 1/4-inch thickness. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of 1 tablespoon flour, salt, and pepper.
- 3
Dredge each chicken cutlet first in the seasoned flour, then dip in the beaten eggs, and finally coat with the flour-egg mixture. Shake off excess.
- 4
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove chicken to a plate and keep warm.
- 5
Add white wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
- 6
Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens.
- 7
Whisk in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Stir in chopped parsley.
- 8
Return chicken to the skillet to coat with the sauce. Serve immediately.
