Chicken Piccata
Servings
4-6
servingsTotal time
50
minutesIngredients
2 lb chicken breasts
salt and pepper, as needed
1/2 cup flour
olive oil, as needed
1 shallot, diced (about 1/4 cup)
4 garlic cloves, sliced
3 tbsp capers
1/4 cup white wine
1 cup chicken stock
1 tsp freshly chopped parsley, plus more for garnish
1 tbsp lemon juice
6 tbsp butter, divided
Directions
- First, butterfly and slice your chicken breasts into cutlets; you should have about 6 total. Pound them flat using a mallet or the back of a large knife. Season your cutlets generously with salt and pepper.
- Add the flour to a wide container. Dip each cutlet into the flour, making sure each one is evenly coated.
- Add olive oil to a large skillet and panfry the cutlets on medium/high heat, for about 3 minutes on each side. Once fried, set the cutlets aside on a wire rack, while you make the sauce.
- To make the sauce, add olive oil to a pan over medium/low heat. Sweat the shallots for 5 minutes, then add the garlic and cook for an additional 1-2 minutes.
- Next, add the capers and stir. Pour in the white wine and let simmer for about 2 minutes. Add the chicken stock, parsley, and lemon juice. Season with salt and pepper and bring everything to a simmer. Once simmering, slowly add in the butter, one cube at a time. Stir until a glossy sauce forms. Simmer for 10-12 minutes to reduce.
- Once the sauce is thickened, pour some over each serving of chicken cutlets and garnish with more parsley.