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Chicken Piccata

Servings 4

Ingredients
  

  • 4 thin sliced boneless skinless chicken breasts, or 2 large boneless, skinless breasts, sliced in half to make thin chicken cutlets
  • salt and pepper
  • 1/4 cup flour for dredging
  • 1 tablespoon canola oil
  • 3 tablespoons butter divided
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • juice of two lemons
  • 2 tablespoons capers drained

Instructions
 

  • Season chicken cutlets with salt and pepper.
  • Add flour to a shallow bowl or small plate.
  • Dredge the cutlets in flour, shaking off excess.
  • Heat canola oil and two tablespoons butter in large skillet over medium heat.
  • Working in batches if needed to avoid overcrowding the skillet, cook cutlets, without moving them, until golden brown, about 3 minutes. You may need to add another tablespoon of canola oil if the pan is dry between batches.
  • Flip cutlets and cook for another 3 minutes, until golden brown. Remove from the pan and transfer to a plate.
  • Add garlic and then wine, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon, until liquid is reduced, about 1-2 minutes.
  • Add chicken stock and cook, stirring until liquid is again reduced and then add lemon juice, capers and butter.
  • Remove from heat and continue stirring until butter emulsifies and sauce thickens.
  • Spoon 1/4 of the sauce over each chicken cutlet.

Notes

As a suggestion, serve chicken picatta over linguine or angel hair pasta with a side of grilled or roasted asparagus.