20-Minute Lemon Caper Chicken Piccata

• •1.5 lb boneless, skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
• •0.5 teaspoon salt
• •0.3 teaspoon freshly cracked black pepper
• •0.5 cup all-purpose flour, for dredging
• •2 tablespoon extra-virgin olive oil
• •3 tablespoon unsalted butter, divided and kept cold
• •2 garlic cloves, finely minced
• •0.5 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• •0.5 cup low-sodium chicken broth
• •3 tablespoon fresh lemon juice
• •2 tablespoon brined capers, drained and rinsed
• •1 medium lemon, thinly sliced into rounds
• •2 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Season the pounded chicken cutlets evenly on both sides with salt and black pepper.

2. 2

   Place the flour in a shallow dish. Lightly dredge each chicken cutlet in the flour, shaking off any excess coating.

3. 3

   Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until sizzling hot.

4. 4

   Add the chicken cutlets in a single layer (working in batches if necessary) and cook for 2 to 3 minutes per side until golden brown and cooked through (internal temperature reaching 165°F / 74°C). Transfer the chicken to a warm plate.

5. 5

   Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned flavorful bits from the bottom. Simmer vigorously for 2 minutes until reduced by half.

6. 6

   Pour in the chicken broth, fresh lemon juice, and drained capers. Add the lemon slices and simmer for 2 minutes until the sauce slightly thickens.

7. 7

   Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter and swirl the pan continuously until the butter melts and forms a silky, emulsified sauce.

8. 8

   Return the chicken cutlets and any resting juices back to the skillet, spooning the warm lemon-caper sauce over the top. Garnish with chopped parsley and serve immediately.

Chef's Tips

• 💡Pound the chicken cutlets evenly to a 1/4-inch thickness before cooking to guarantee they cook thoroughly in under 6 minutes without drying out.
• 💡Swirling in cold butter off the heat (monter au beurre) is the secret to getting a glossy, velvety pan sauce that clings to the chicken instead of separating.
• 💡If you prefer to cook without alcohol, substitute the dry white wine with an equal amount of low-sodium chicken broth mixed with an extra teaspoon of lemon juice.