Italian Chicken Piccata
Pan-seared chicken breast in a bright lemon-caper sauce with white wine reduction. Thin-pounded cutlets cook quickly and absorb the tangy, briny flavors of the piccata sauce.
Ingredients
Method
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound each breast to an even thickness of about 1/4 inch.
In a shallow bowl, mix flour, salt, and black pepper. Dredge each chicken breast lightly on both sides, shaking off excess.
Heat 1 tbsp olive oil and the butter in a large skillet over medium-high heat until the butter foams.
Once the oil is hot, place two chicken breasts in the skillet and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate. Repeat with remaining 1 tbsp olive oil and the two remaining breasts.
In the same skillet over medium heat, add minced garlic and cook 30 seconds until fragrant, stirring constantly.
Pour in lemon juice and chicken broth, scraping up any browned bits from the pan with a wooden spoon. Stir in capers and bring to a simmer.
Return the chicken to the skillet, nestling it in the sauce. Simmer 2–3 minutes until the sauce reduces slightly and coats the back of a spoon.
Divide chicken among serving plates and spoon sauce over each piece. Garnish with fresh parsley and lemon slices if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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