Lemon Caper Chicken Piccata
- Chicken
- 2 boneless skinless chicken breasts, about 8 oz each
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Sauce
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup dry white wine, or more broth
- 3 tbsp lemon juice
- 2 tbsp capers, drained
- 3 tbsp unsalted butter, cold, cut into pieces
- 2 tbsp fresh parsley, chopped
Lemon Caper Chicken Piccata
- Slice each breast in half horizontally to make 4 thin cutlets.
- Lay the cutlets between sheets of plastic wrap and pound them with a meat mallet to an even 1/4 inch thick.
- Season the cutlets with the salt and pepper. Put the flour in a shallow bowl.
- Press each cutlet into the flour on both sides and shake off the extra.
- Heat the oil and 1 tbsp butter in a 12-inch skillet over medium-high heat until the butter stops foaming.
- Cook the cutlets (in two batches if needed) until golden on the first side.
- Flip and cook until golden and 165°F (74°C) in the center. Move them to a plate.
Lemon Caper Chicken Piccata
- Lower the heat to medium and add the garlic to the pan. Stir until fragrant.
- Pour in the broth, wine and lemon juice and scrape up the browned bits. Simmer until reduced by about a third.
- Take the pan off the heat. Stir in the capers, then swirl in the cold butter a piece at a time until the sauce turns creamy.
- Return the chicken to the pan, turn it in the sauce and sprinkle with parsley. Serve right away.
- Cook to 165°F inside (check with a thermometer).