Chicken Piccata
Thin, golden chicken cutlets in a bright, buttery pan sauce of lemon, white wine and capers. A 30-minute classic that needs no stock.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Pounding the chicken to an even thickness is what makes the cutlets cook in minutes and stay juicy. Keep the heat low when you swirl in the cold butter so the sauce turns creamy instead of splitting. If the sauce tastes sharp, a pinch more salt rounds it out.
Method
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Slice each chicken breast in half horizontally to make 6 thin cutlets. Place between sheets of parchment and pound to an even 1/2-inch thickness. Season both sides with 1/2 tsp of the salt and 1/4 tsp of the pepper.
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Spread the flour on a plate. Dredge each cutlet, shaking off the excess.
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Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Cook the cutlets in 2 batches, per side, until golden and cooked through (165°F). Transfer to a plate and tent loosely with foil.
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Pour the wine and water into the empty skillet and scrape up the browned bits. Add the lemon slices and simmer , until reduced by about half.
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Stir in the lemon juice, capers and remaining 1/4 tsp salt and 1/4 tsp pepper. Reduce the heat to low and swirl in the remaining 3 tbsp butter, a piece at a time, until the sauce is glossy.
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Return the chicken and any juices to the pan and turn to coat. Scatter with parsley and serve right away over buttered pasta or mashed potatoes.
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