Chicken Piccata with Capers

Ingredients

• 2 large about 1 1/2 lb total boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter, divided
• 2 cloves garlic cloves, thinly sliced or finely minced
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 3 tbsp capers, drained
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 2 tbsp fresh flat-leaf parsley, chopped
• lemon wedges, optional for serving

Instructions

1. Slice each chicken breast horizontally through the middle to create four thin cutlets. Place the cutlets between parchment or plastic wrap. Gently pound them to an even thickness of approximately 1/4 to 1/3 inch. Season both sides with salt and black pepper.
2. Place flour in a shallow dish. Lightly dredge each chicken cutlet in flour. Shake off ALL excess flour. The coating should be thin rather than heavy or breaded.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add chicken without overcrowding. Cook in batches if necessary. Sear approximately 2-3 minutes per side until lightly golden. Transfer to a clean plate. The chicken will finish cooking later in the sauce.
4. Reduce heat to medium. Add 1 tablespoon butter and the garlic. Cook approximately 30 seconds until fragrant. Do not brown or burn the garlic.
5. Add 1/2 cup dry white wine. Scrape the browned bits from the bottom of the skillet. Simmer approximately 2-3 minutes until the wine has reduced by roughly half.
6. Add chicken broth and capers. Bring to a lively simmer. Cook approximately 3-4 minutes until the liquid reduces slightly.
7. Return chicken and any accumulated juices to the skillet. Simmer gently approximately 2-4 minutes, turning once, until chicken reaches 165F. Transfer chicken to serving plates or a warm platter.
8. Reduce or turn off the heat. Add fresh lemon juice, lemon zest, and remaining 2 tbsp cold butter. Swirl or whisk until the butter melts into the sauce. Do not aggressively boil the sauce after adding the final butter.
9. Stir in chopped parsley. Taste. Adjust salt, pepper, or lemon only if necessary.
10. Spoon the lemon-caper pan sauce generously over the chicken. Serve immediately.

Nutrition

Chef's Notes

THIN CUTLETS: Evenly pounded chicken cooks quickly and gives piccata its characteristic delicate cutlet texture. LIGHT FLOUR: This is not breaded chicken. Use only enough flour to create a thin coating and help the pan sauce lightly thicken. LEMON TIMING: Adding fresh lemon toward the end preserves its brightness. BUTTER: Swirling the final cold butter into the sauce off high heat creates a smoother, glossier sauce. CAPERS: Drain capers before using. If using salt-packed capers, rinse them thoroughly first.

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