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Chicken Piccata

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 4 boneless chicken breasts pounded into thin cutlets (about 1/2 inch thick)
  • kosher salt and pepper
  • 1/4 C flour
  • 2 Tbsp vegetable oil

Piccata Sauce:

  • 1/2 C dry white wine (like pinot grigio)
  • 1 1/2 tsp minced garlic (about 2 cloves)
  • 1 C low-sodium chicken broth
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp drained capers
  • 2-3 Tbsp butter
  • chopped fresh parsley

Instructions
 

  • Season the chicken cutlets with salt and pepper on both sides. Dredge each cutlet in flour and shake off the excess.
  • Heat oil in a large skillet over medium high heat. Saute chicken cutlets about 3 minutes on one side, until they start to brown, then flip. Saute the other side about 2 minutes until browned and chicken is almost cooked through. Transfer cutlets to a platter and loosely cover with foil.

Piccata Sauce:

  • Carefully add wine and deglaze the pan, scraping the bottom of the pan for a few seconds. Add the minced garlic and cook in the wine until garlic begins to lightly brown (not burnt) and wine is reduced, about 2 minutes. Add broth, lemon juice, and the capers and bring back to a simmer. Simmer about 2 minutes.

Finish the chicken:

  • Return the chicken (and any accumulated juices) to the pan. Bring to a simmer again and cook chicken 1 minute on each side in the sauce to complete cooking the cutlets. (Chicken should be 165 degrees to be fully cooked).
  • Transfer cutlets to the plate. Finish sauce by whisking the butter into the sauce until it melts. Serve by pouring the sauce over the cutlets on each plate. Top with fresh parsley and thin lemon slices (optional).
  • Enjoy!