Chicken Piccata

This Chicken Piccata is a simple yet elegant dish that comes together fast for a satisfying weeknight meal.

Annotated Cooking Notes: Don't have time to pound the chicken, use chicken cutlets.

Ingredients For the Chicken

Boneless, Skinless Chicken Breasts (2 Large)

All-Purpose Flour (1/2 Cup)

Salt(1/2 tsp)

Black Pepper(1/2 tsp)

Olive Oil(3 Tbsp)

For the Piccata Sauce

Unsalted Butter, divided (4 Tbsp)

Garlic, minced (2 Cloves)

Dry White Wine (like Chardonnay) (1/2 Cup)

Brined Capers, with juice (2 Tbsp)

Lemon(Juice from 1 Lemon )

Shallot, Minced(1 Small)

Fresh Parsley, chopped (2 Tbsp)

For Serving

Cooked Rice or Pasta

Steamed Asparagus

Directions Pound the Chicken: Slice each chicken breast horizontally to create two thinner cutlets (you should have 4 pieces total). Place the cutlets between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season: Season the pounded chicken cutlets liberally on both sides with salt and black pepper. Dredge: In a shallow dish, whisk together the ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper. Dredge each chicken cutlet in the seasoned flour, coating both sides completely. Shake off any excess flour.

Sear: Heat the 3 tablespoons olive oil and 1 Tbsp butter in a large skillet or griddle over medium-high heat. Cook: Place the chicken cutlets in the hot pan (cook in batches if necessary to avoid crowding the pan). Cook for 3–4 minutes per side, until golden brown and crisp. The chicken should be cooked through. Set Aside: Transfer the cooked chicken to a plate and set it aside. Leave the rendered oil and any brown bits in the pan for the sauce.

Sauté Aromatics: Reduce the heat to medium. Add 1 Tbsp olive oil, butter, minced garlic and shallots to the pan. Sauté for about 30–60 seconds, being careful not to let the garlic burn. Deglaze with Wine: Pour in the dry white wine. Bring to a rapid simmer and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which should take 2–3 minutes. Add Capers: Add the capers (with their brine/juice) and the fresh lemon juice. Bring the sauce back to a low simmer and swirl in cold butter whisking constantly until the butter melts and the sauce thickens and becomes glossy. This is called emulsifying the butter. Finish: Stir in the chopped parsley. Taste the sauce and adjust the seasoning with salt and pepper if needed.

Combine and Plate: Place the cooked chicken cutlets back into the pan with the sauce, turning to coat. Serve immediately over cooked rice or pasta, topped with any remaining sauce and a side of steamed asparagus.