Chicken Piccata

From the kitchen of Carly

Thin, golden chicken cutlets pan-seared until crispy, then finished in a bright lemon and caper sauce with white wine and butter. Quick, elegant, and ready in under thirty minutes. Pure Italian comfort on a plate.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 large skinless, boneless chicken breasts
  • 1Kosher salt
  • 11/2 cup all-purpose flour
  • 13 Tbsp. extra-virgin olive oil, divided
  • 14 garlic cloves, smashed
  • 11/3 cup dry white wine
  • 11 Tbsp. drained capers, coarsely chopped
  • 14 Tbsp. unsalted butter, cut into pieces
  • 12 Tbsp. fresh lemon juice
  • 1Chopped parsley and lemon wedges (for serving)

Instructions

  1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

  2. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

  3. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

  4. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.