Chicken Piccata

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; each breast sliced in half then pounded to about ½ inch thickness)
• 0.33 cup All-Purpose Flour (for dredging the chicken)
• 1 tsp Salt (season chicken)
• 0.5 tsp Black Pepper (freshly cracked, season chicken)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for cooking, 2 tbsp to finish sauce)
• 2 tbsp Olive Oil (extra virgin, for pan‑searing)
• 0.5 cup Lemon Juice (freshly squeezed, strained)
• 1 cup White Wine (dry white wine, for deglazing)
• 0.5 cup Chicken Stock (low‑sodium)
• 0.25 cup Capers (drained and rinsed)
• 2 tbsp Fresh Parsley (roughly chopped; divided for sauce and garnish)

Instructions

1. Pound the Chicken

   Place each halved chicken breast on a plastic sheet, cover with another sheet, and gently pound with the flat side of a poultry hammer until about ½ inch thick.

   Time: PT5M

2. Season the Cutlets

   Sprinkle both sides of each cutlet with a pinch of salt and freshly cracked black pepper.

   Time: PT1M

3. Dredge in Flour

   Place 1/3 cup flour in a shallow dish. Lightly coat each cutlet, shaking off excess flour before moving to the next.

   Time: PT2M

4. Prepare Lemon Juice

   Roll lemons on the countertop, juice them, and strain to remove seeds and pulp, measuring out ½ cup.

   Time: PT2M

5. Heat Pan and Add Fat

   Heat a large skillet over medium‑high heat. Add 2 tbsp butter and 2 tbsp olive oil; let the butter melt and foam.

   Time: PT2M

   Temperature: medium-high

6. Cook First Batch of Chicken

   Place half of the cutlets in the skillet. Cook for about 3 minutes per side until golden brown.

   Time: PT6M

   Temperature: medium-high

7. Cook Second Batch of Chicken

   Transfer the first batch to a plate and repeat with the remaining cutlets, again 3 minutes per side.

   Time: PT6M

   Temperature: medium-high

8. Mix Sauce Base

   In a measuring cup combine the strained lemon juice, 1 cup white wine, and ½ cup chicken stock.

   Time: PT1M

9. Deglaze and Reduce Sauce

   Lower the skillet heat to medium, pour the wine‑lemon‑stock mixture in, scraping up browned bits. Let it reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium

10. Add Capers and Parsley

    Stir in the drained capers and the chopped parsley.

    Time: PT2M

11. Finish Sauce with Butter

    Season the sauce with a pinch of salt and pepper, then whisk in the remaining 2 tbsp butter until melted and the sauce is glossy.

    Time: PT2M

12. Combine Chicken and Sauce

    Return all chicken cutlets to the skillet, spoon the sauce over them, and let them warm through for a minute. Garnish with extra chopped parsley and lemon wedges if desired.

    Time: PT2M

Nutrition Facts

Calories

445

Protein

35 g

Carbohydrates

10 g

Fat

30 g

Fiber

0 g