How To Make Chicken Piccata Recipe - Dinner Comfort Food

Ingredients

• 3 pieces Chicken Breast (boneless, skinless; sliced lengthwise to make 6 cutlets)
• to taste pinch Salt (for seasoning)
• to taste pinch Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 3 tablespoon Olive Oil (extra virgin recommended)
• 4 tablespoon Unsalted Butter (cut into pieces)
• 0.5 cup Dry White Wine (use a dry wine such as Sauvignon Blanc)
• 0.25 cup Fresh Lemon Juice (about 2 lemons, freshly squeezed)
• 0.25 cup Capers (rinsed and drained)
• 2 slices Lemon (thin slices for garnish)
• 2 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Slice Chicken

   Place the chicken breasts on a cutting board and slice each breast lengthwise to create six even cutlets.

   Time: PT2M

2. Season Cutlets

   Season both sides of each cutlet with a pinch of salt and pepper.

   Time: PT1M

3. Dredge in Flour

   Pour ½ cup of all‑purpose flour into a shallow dish. Lightly coat each cutlet, shaking off any excess flour.

   Time: PT2M

4. Heat Skillet

   Place a large skillet over medium‑high heat and add 2 Tbsp olive oil and 2 Tbsp butter. Wait until the butter melts and begins to sizzle.

   Time: PT2M

   Temperature: medium‑high

5. Sauté First Batch

   Add three cutlets to the hot skillet. Cook 3–4 minutes per side, until golden brown and cooked through.

   Time: PT8M

   Temperature: medium‑high

6. Rest Cooked Cutlets

   Transfer the cooked cutlets to a serving platter and keep warm.

   Time: PT1M

7. Cook Remaining Cutlets

   Add another 1 Tbsp olive oil and 1 Tbsp butter to the skillet, then add the remaining three cutlets. Cook as before, 3–4 minutes per side.

   Time: PT8M

   Temperature: medium‑high

8. Set Chicken Aside

   Remove all chicken cutlets and keep them on the platter.

   Time: PT1M

9. Deglaze & Make Sauce

   Add ½ cup dry white wine, 1 Tbsp butter, ¼ cup fresh lemon juice, and ¼ cup rinsed capers to the skillet. Stir, scraping the fond, and let it come to a gentle simmer.

   Time: PT1M

   Temperature: medium‑high

10. Simmer Sauce

    Allow the sauce to simmer for about 1 minute.

    Time: PT1M

    Temperature: medium‑high

11. Coat Chicken

    Return all chicken cutlets to the pan, turning them to coat evenly with the sauce.

    Time: PT1M

    Temperature: medium‑high

12. Thicken Sauce

    Remove the chicken to the platter again and let the sauce simmer for another 2 minutes until it thickens slightly.

    Time: PT2M

    Temperature: medium‑high

13. Finish & Garnish

    Pour the finished lemon‑caper sauce over the chicken, garnish with fresh lemon slices and chopped parsley.

    Time: PT1M

Nutrition Facts

Calories

410

Protein

26g

Carbohydrates

7g

Fat

23g

Fiber

0.5g