Chicken Piccata
Cooked in a sauce of white wine, lemon juice, and capers, this is the easiest chicken dinner for when you want to feel a little fancy for basically zero effort.
Ingredients
- 3 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/4 c. (30 g.) all-purpose flour
- 1/2 c. extra-virgin olive oil, divided
- 6 tbsp. cold unsalted butter, cut into pieces
- 1/2 c. dry white wine
- 1/2 c. low-sodium chicken broth
- Juice of 1 lemon
- 1 (3.5-oz.) jar capers, rinsed
- Lemon wedges, for serving
Directions
- 1
Cut chicken breasts in half parallel to work surface all the way through. In between 2 sheets of plastic wrap, pound each breast until 1/4" thick; generously season with salt and pepper.
- 2
In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat 1/4 cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust heat as needed and repeat with remaining chicken.
- 3
In same skillet over high heat, bring wine, broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about one-quarter, about 5 minutes. Reduce heat to low and add butter, one piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If sauce starts to break, add 1 tablespoon water and continue to whisk until sauce is smooth and glossy.
- 4
Return chicken to skillet. Add capers, bring sauce to a light simmer, and cook until warmed through, about 3 minutes. Serve with lemon wedges alongside.