weeknight · Easy
Weeknight Chicken Piccata
Chicken piccata earns its weeknight spot by using one skillet and a sauce built from the good browned bits. Keep the cutlets thin, keep the heat moving, and do not let the flour turn into a winter coat.
Major allergens listed: Milk, Wheat
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Season and dredge the chicken. Pat the chicken dry. Combine the flour, 1/2 teaspoon salt, and pepper on a plate. Coat each cutlet lightly in the flour mixture and shake off the excess; this takes 5 to 7 minutes.
- Cook over fairly high heat until the outside develops a deeply browned crust. the cutlets. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in batches for 3 to 4 minutes per side, until browned and the thickest part reaches 165°F. Transfer cooked chicken to a clean plate; do not return it to the plate that held raw chicken.
- Build the lemon-caper pan sauce. Reduce the heat to medium. Add the shallot and cook for 1 minute, then add the garlic and cook for 30 seconds. Pour in the wine and scrape up the browned bits. Add the broth, lemon zest, lemon juice, capers, and remaining 1/4 teaspoon salt. Cook in liquid with gentle, occasional bubbles—not a full rolling boil. until the sauce Simmer a liquid so some water evaporates, concentrating the flavor and often thickening it. slightly, about 4 minutes.
- Finish the sauce and serve. Remove the skillet from the heat and whisk in the remaining 2 tablespoons butter until the sauce looks glossy. Return the chicken and any accumulated juices to the skillet, turning to coat. Sprinkle with parsley and serve promptly, within 2 to 3 minutes.
Thin cutlets cook evenly
Pounding the chicken to an even thickness helps it brown before the exterior dries out. If a cutlet is especially large, halve it after pounding for easier batch cooking.
Sauce consistency
The sauce should lightly coat a spoon. If it reduces too far, loosen it with a splash of broth before whisking in the final butter.
Skip the wine
Replace the white wine with an equal amount of low-sodium chicken broth and add an extra teaspoon of lemon juice after reducing the sauce.
Add a little heat
Stir 1/4 teaspoon red pepper flakes into the skillet with the garlic for a sharper edge.
Keep cooking
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