Buttery chicken meets briny capers and tart lemon in this perfect piccata. Make this Italian delicacy for tonight’s dinner.
- 4 boneless skinless chicken breast halves (or 2 whole breasts, butterflied and cut in half), pounded to 1/2 inch thick
- 1 teaspoon coarse salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 2 large cloves garlic, minced
- 1 cup dry white wine
- 1 cup homemade or low-sodium chicken stock
- Zest of 1 large lemon
- Juice of 1 large lemon
- 2 tablespoons capers
- 2 tablespoons chopped fresh Italian parsley, divided
- Season the chicken breasts with the salt and pepper, and then dredge them in the flour. Shake off any excess.
- In a large skillet, melt 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat. When the butter begins to foam and sizzle, add the chicken and cook until golden brown, about 2 minutes per side. Remove and set aside on a plate.
- Reduce the heat to medium-low, add the remaining tablespoon of olive oil, and swirl to coat the pan. Add the garlic and cook until light golden brown, about 30 seconds.
- Whisking as you pour, to scrape up any brown bits from the bottom, add the white wine, chicken stock, lemon zest, lemon juice, and capers. Bring the mixture to a boil.
- Return the chicken and any juices to the pan. Simmer uncovered, occasionally spooning the sauce onto the poultry, until cooked through and the sauce is reduced by half, about 3-5 minutes.
- Divide the chicken among 4 plates, and then vigorously whisk the remaining butter into the pan sauce. Once the butter has melted and the sauce has thickened, whisk in 1 tablespoon of the parsley.
- Season the sauce to taste with additional salt and pepper, and then evenly pour over the plated poultry. Garnish with the remaining parsley and serve.
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken, piccata, capers, lemon