Chicken Piccata with Capers and Lemon

Steps

1. Step 1

   Set each chicken breast flat on a cutting board and, with your hand on top, slice it in half horizontally to make 2 thin cutlets. You should have about 8 pieces. Place them between two sheets of plastic wrap and pound with a heavy pan or rolling pin to an even 1/4 inch thick.

   10 min

   • 2 lb boneless, skinless chicken breasts (about 4)
2. Step 2

   Pat the cutlets dry with paper towels and season both sides with the salt and pepper. Spread the flour on a plate and turn each cutlet in it to coat lightly, shaking off the excess.

   5 min

   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 1/2 cup all-purpose flour
3. Step 3

   Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams. Add half the cutlets in a single layer, without crowding, and cook until golden, about 3 minutes per side. Move them to a plate.

   6 min

   • 2 tbsp olive oil
   • 1 tbsp unsalted butter
4. Step 4

   Add the remaining 1 tablespoon olive oil and 1 more tablespoon butter to the skillet and cook the second batch of cutlets the same way, about 3 minutes per side. Move them to the plate as well.

   6 min

   • 1 tbsp olive oil
   • 1 tbsp unsalted butter
5. Step 5

   Turn the heat to medium. Add the sliced garlic to the skillet and stir for about 30 seconds, until fragrant but not browned. Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Let it bubble until reduced by about half, 2 minutes.

   3 min

   • 2 cloves garlic
   • 1/2 cup dry white wine (such as Pinot Grigio)
6. Step 6

   Add the chicken broth, lemon juice and capers. Simmer until the sauce has reduced by about a third and lightly coats a spoon, 4 to 5 minutes.

   5 min

   • 3/4 cup low-sodium chicken broth
   • 3 tbsp lemon juice
   • 3 tbsp capers
7. Step 7

   Take the skillet off the heat and swirl in the remaining 3 tablespoons butter, a piece at a time, until the sauce is glossy. Taste and add salt or a squeeze more lemon if needed.

   2 min

   • 3 tbsp unsalted butter
8. Step 8

   Return the cutlets and any juices from the plate to the skillet, turning to coat in the sauce, and warm through for 1 minute. Scatter with parsley and serve with lemon slices.

   1 min

   • 2 tbsp flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026