Chicken Piccata

Chicken Piccata

Serve this dish with pasta, potatoes, or crusty bread to capture every drop of the scrumptious lemon, caper, and butter sauce.

Chicken Piccata
Makes 4 to 6 servings
  • 1 cup plus 1 tablespoon all-purpose flour, divided
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 (6-ounce) boneless skinless chicken breasts, halved crosswise
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 tablespoons capers
  • 2 teaspoons minced garlic
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • ¼ cup fresh lemon juice
  • Garnish: lemon slices, chopped fresh parsley
  1. In a shallow dish, whisk together 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Place each chicken piece between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, flatten chicken to ¼-inch thickness. Dredge chicken pieces in flour mixture to coat, gently shaking of excess.
  3. In a 12-inch cast-iron skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Add half of chicken pieces; cook until golden brown and cooked through, 2 to 3 minutes per side. Remove chicken from skillet. Repeat procedure with remaining chicken.
  4. In skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in remaining 1 tablespoon flour; cook, whisking constantly, for 2 minutes. Whisk in capers and garlic; cook for 2 minutes. Whisk in chicken broth, wine, lemon juice, remaining ½ teaspoon salt, and ½ teaspoon pepper. Cook, whisking frequently, until slightly thickened, about 4 minutes. Return chicken to skillet; cook until heated through. Garnish with lemon and parsley, if desired.



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