Chicken Piccata
Lemon and capers, weeknight speed
Thin chicken cutlets seared and finished in a lemon, white wine, caper and butter pan sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 servings
Ingredients
- 4 chicken cutlets, pounded ¼ inch thick
- Flour for dredging
- 3 tablespoons olive oil
- ½ cup dry white wine
- Juice of 1½ lemons plus slices
- ¼ cup capers, rinsed
- 4 tablespoons cold butter
- Parsley, salt, pepper
Instructions
- 01
Dredge and sear. Season and flour the cutlets, then sear in olive oil 2–3 minutes per side until golden. Remove.
- 02
Deglaze. Add the wine and lemon juice, scraping the pan, and reduce by half.
- 03
Capers. Add capers and lemon slices, simmer 1 minute.
- 04
Mount the butter. Off the heat, swirl in cold butter a piece at a time until the sauce is glossy.
- 05
Return and serve. Slide the chicken back in to warm through, shower with parsley and serve immediately.
Larry’s rule: Cold butter, no heat. Boiling the sauce after the butter goes in breaks it.