Chicken Piccata
Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just ten minutes from sauté pan to table.
Ingredients
- 2 poundschicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
- ½ teaspoonfreshly cracked black pepper
- 1 ¾ teaspoonssea salt
- 1 cupflour
- 10 tablespoonsunsalted butter
- 4 tablespoonsextra-virgin olive oil
- 1shallot, finely chopped
- 1 tablespoonminced garlic (from 4-6 cloves)
- 1 ½ cupschicken stock
- 1 teaspoonslemon zest (from 1 lemon), plus more to taste
- 1 tablespoonfresh lemon juice
- 2 tablespoonscapers, drained
- fresh parsley, chopped, optional
Directions
- 1
Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.
- 2
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
- 3
Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.
- 4
Pour the sauce over the chicken and garnish with parsley before serving.