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The Secret to My Irresistible Chicken Piccata

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 boneless skinless chicken breasts, sliced into cutlets
  • ½ cup flour
  • 3 tablespoons olive oil
  • 1 tablespoon capers, drained
  • ½ cup white wine
  • 1 big lemon, juiced
  • 1 cup chicken stock
  • 3 tablespoons cold unsalted butter
  • 2 tablespoons fresh Italian parsley
  • Kosher salt and Black pepper

Method
 

  1. Slice chicken into cutlets and season with salt and pepper.
  2. Season flour with a pinch of salt and pepper. Dredge chicken in the seasoned flour.
  3. In a skillet over medium-high heat add olive oil. Brown the chicken in batches on each side (don't cook all the way through).
  4. Turn heat to medium-low. Add capers and wine. Simmer until wine reduces by half.
  5. Add lemon juice, chicken stock, and cold butter. Swirl pan until butter melts.
  6. Return chicken to pan. Simmer about 10 minutes until chicken is cooked through.
  7. Garnish with fresh Italian parsley. Serve with your favorite side dish.