Classic Chicken Piccata
Traditional dish · Italian-American
A timeless Italian-American dish featuring pan-fried chicken cutlets in a bright, tangy lemon-butter sauce with capers and parsley.
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Ingredients
- Chicken breast, boneless, skinless4 (about 6 oz each)
- All-purpose flour1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Unsalted butter6 tablespoons
- Olive oil2 tablespoons
- Garlic, minced2 cloves
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Lemon juice, fresh1/4 cup
- Capers, drained2 tablespoons
- Fresh parsley, chopped2 tablespoons
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Season flour with salt and pepper. Dredge chicken in seasoned flour, shaking off excess.
- 2
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Add remaining 1 tablespoon olive oil to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
- 4
Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
- 5
Add chicken broth and lemon juice. Bring to a simmer and cook for 3-5 minutes, until the sauce slightly reduces.
- 6
Stir in the remaining 5 tablespoons of butter, one tablespoon at a time, whisking until melted and the sauce is emulsified. Stir in capers.
- 7
Return chicken to the skillet and spoon sauce over it. Cook for 1-2 minutes to heat through.
- 8
Garnish with fresh chopped parsley and serve immediately.
