Chicken Piccata

Course: Main

Cuisine: American, Italian

Keyword: Chicken, Comfort Food, Easy, Skillet

Difficulty: Easy

Prep Time: 10

Cook Time: 17

Servings:

Calories: 432kcal

Author: Marilyn

Chicken cutlets (thin-cut chicken breasts) are dredged and quickly seared in a skillet. A butter lemon reduction is made with pan juices for drizzling over the top.

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Ingredients

4 boneless skinless chicken breast halves 1-1/2 pounds total or 4-8 chicken cutlets
½ cup flour
½ teaspoon kosher salt
Pinch ground black pepper
3 tablespoons grated Parmesan cheese optional
4 tablespoons extra virgin olive oil
4 tablespoons butter
½ cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 tablespoons fresh lemon juice
¼ cup jarred capers
2 tablespoons fresh chopped parsley optional

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Instructions

Slice the chicken breast halves horizontally, butterflying them open. Place the cutlets between two pieces of plastic wrap and pound them with a meat hammer to 1/2-inches evenly thick.
Combine the flour, salt, and pepper. Stir in the parmesan, if using. Dredge the cutlets thoroughly in the flour mixture until well coated. Shake off any excess flour.
In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of the butter. Add half of the chicken pieces, cooking in batches if necessary, so the pieces aren't crowded. Cook 6 minutes, turning once halfway through cooking, until browned well on each side. Transfer the cutlets to a plate; keep warm.
Add the chicken stock and lemon juice, scraping up the browned bits fron the bottom of the skillet. Add the capers. Cook, stirring often, until the sauce is reduced by half.
Whisk in the remaining 2 tablespoons of butter.
Transfer the cutlets to serving plates. Serve with the sauce poured over the top. Plate the chicken and serve with the sauce poured over the chicken. Garnish with parsley, if using.

Notes

Note:

Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.

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