American
Chicken Piccata
Golden thin chicken cutlets meet a bright pan sauce of fresh lemon, capers, broth, and butter, finished with parsley for a focused Italian American supper.
4 servings · 20 minutes prep · 20 minutes cook
Ingredients
Chicken Cutlets
- 1 1/2 pounds boneless skinless chicken breasts, split into 4 cutlets and pounded 1/4 inch thick
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
Lemon-Caper Sauce
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 3 tablespoons brined capers, drained and rinsed
- 3 tablespoons cold unsalted butter, cubed
- 1/4 cup chopped flat-leaf parsley
Directions
Sear the Cutlets
- Season the chicken with 1 teaspoon salt and the black pepper. Dredge lightly in the flour and shake off excess.
- Heat 2 tablespoons olive oil and the first tablespoon butter in a large skillet over medium-high. Sear two cutlets at a time for 2 to 3 minutes per side, adding remaining oil as needed. Transfer to a plate.
Reduce the Lemon-Caper Sauce
- Add the broth to the skillet, scrape up the fond, and boil for 2 minutes. Add the lemon juice, capers, and remaining salt; simmer 2 minutes.
- Return the chicken and juices. Simmer 2 to 3 minutes, turning once, until the thickest center reaches 165°F / 74°C. Move chicken to a warm platter.
Mount and Serve
- Remove the pan from heat. Whisk in the cold finishing butter one cube at a time until glossy. If the sauce is too sharp, add 1 tablespoon warm broth rather than sugar.
- Stir in the parsley, spoon over the cutlets, and serve at once before the emulsion cools.
