20-Minute Lemon Caper Chicken Piccata

Prep Time: 8 min

Cook Time: 12 min

Total Time: 20 min

Servings: 4

ItalianItalian-AmericanNut-FreeEgg-FreeSoy-FreeShellfish-FreeFish-FreeSesame-FreeSugar-FreeHigh-Protein

Ingredients

•1.5 lb boneless, skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
•0.5 teaspoon salt
•0.25 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

1.
Season the pounded chicken cutlets evenly on both sides with salt and black pepper.
2.
Place the flour in a shallow dish. Lightly dredge each chicken cutlet in the flour, shaking off any excess coating.
3.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until sizzling hot.
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.
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.
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.
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.
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.

💡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.

Recipe from TheCookbook.ai

Created by Basil Roux