From the Cook
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Classic Chicken Piccata
Instructions
1
Mince the garlic and slice the lemon crosswise about 1/4-inch thick. Set aside.
2
Lay the chicken on a baking sheet and season with the salt and pepper. Put the flour in a pie pan and lightly dredge chicken on both sides, patting it gently to create the thinnest possible coating of flour.
3
In a large frying pan, heat the oil over medium heat. Add a single layer of chicken and cook until golden brown on underside, 3-4 minutes. Using tongs, flip the chicken and cook until lightly browned on the other side and cooked through, 3-4 minutes. Transfer to a clean baking sheet and repeat with remaining chicken, adding more oil if needed.
4
Using a wad of paper towels and tongs, carefully wipe any darker brown flour from the frying pan (but don't remove all the flour; it helps thicken the sauce). Add the lemon slices to the hot pan and cook over medium heat until golden brown on each side, turning once, 3-4 minutes. Add the garlic and cook, stirring occasionally, until softened, about 1 minute. Add the capers, wine, and chicken broth and bring the liquid to a boil, scraping up browned bits from bottom of pan.
5
Boil the sauce vigorously until reduced by half and thickened, about 5 minutes.
6
Return chicken to the pan and gently warm through, turning to coat in the sauce.
7
Transfer the chicken to a serving platter. Turn off heat under the sauce and add the butter. Let it melt gently, swirling the pan to combine.
8
Pour sauce over chicken, and top with parsley if you like. Serve immediately.
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Tips & Tricks (5)
- Pound Chicken Evenly 🔨Use a meat mallet to pound cutlets to uniform ¼-inch thickness, ensuring even cooking and preventing dry edges while keeping centers tender.
- Dry Before Flouring 🧈Pat chicken completely dry with paper towels before dredging in flour—this creates a golden crust and helps the sauce adhere better to the meat.
- Don't Skip the Lemon Caramelization 🍋Sear thin lemon slices separately in butter until edges brown to concentrate their sweetness and balance the acidity in your pan sauce.
- Deglaze with Wine First 🍷Pour white wine into the hot pan immediately after removing chicken to dissolve browned bits, creating a flavorful base before adding broth and capers.
- Finish with Cold Butter 🧈Whisk cold unsalted butter into the sauce off-heat in the final moments for a silky, luxurious texture and enriched flavor that elevates the dish.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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