Chicken Piccata with Lemon-Caper Butter Sauce

Name: Chicken Piccata with Lemon-Caper Butter Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1,5 lb boneless skinless chicken breasts; 0,5 cup all-purpose flour; 2 tbsp extra-virgin olive oil; 4 tbsp unsalted butter; 3 whole garlic cloves, minced; 0,5 cup dry white wine; 0,75 cup chicken stock; 1 whole lemon, juiced; 2 tbsp capers, drained; 2 tbsp fresh flat-leaf parsley, chopped

Golden pan-seared chicken cutlets bathed in a bright, buttery lemon and caper sauce: a zesty weeknight Italian classic ready in under 30 minutes.

Time: 35 min
Servings: 4
Level: Easy
Calories: 325

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

10 steps · tick them off as you cook

Slice 2 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g) horizontally into 4 thin cutlets and pound to an even 1/4-inch thickness between parchment.
Season both sides generously with salt and pepper, then dredge in 1/2 cup all-purpose flour, tapping off excess.
Heat 2 tbsp extra-virgin olive oil and 1 tbsp butter in a large skillet over medium-high until the oil shimmers without smoking.
Sear cutlets in two batches, 2-3 minutes per side, until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate.
2-3 minutes
Reduce heat to medium; add 3 minced garlic cloves and sauté 30 seconds until fragrant but not browned.
Deglaze the pan with 1/2 cup dry white wine, scraping up the fond, and reduce by half (about 2 minutes).
2 minutes
Pour in 3/4 cup chicken stock, the juice of 1 large lemon (about 3 tbsp) and 2 tbsp drained capers; simmer 3-4 minutes until slightly syrupy.
3-4 minutes
Off the heat, whisk in 3 tbsp cold butter, one cube at a time, to emulsify into a glossy sauce.
Return chicken and any juices to the pan, spooning sauce over to reheat for 1 minute.
1 minute
Finish with 2 tbsp chopped fresh parsley and a few lemon slices; serve immediately.

Chef's tip

Pat the cutlets bone-dry before dredging: moisture is the enemy of a crisp golden crust. And always mount the sauce with cold butter off the heat to keep it velvety, never oily.