Chicken Piccata

Name: Chicken Piccata
Total time: 35 min
Yield: 2
Ingredients: 1 lb chicken (breasts, halved and pounded thin); ½ cup flour (for dredging); 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 4 tbsp butter (divided); ½ cup dry white wine; ½ cup chicken stock; 2 unit lemon (juice of one + one sliced thin); 3 tbsp capers (drained, rinsed); 2 tbsp parsley (chopped)

Seafood & Poultry · European · American

11 ingredients · 35 minutes · 2 servings

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937kcal59.2g protein59.8g fat30.9g carbs~$3.67/ serving*

Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

No pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	chicken (breasts, halved and pounded thin)
½ cup	flour (for dredging)
1 tsp	salt
½ tsp	black pepper
2 tbsp	olive oil
4 tbsp	butter (divided)
½ cup	dry white wine
½ cup	chicken stock
2 unit	lemon (juice of one + one sliced thin)
3 tbsp	capers (drained, rinsed)
2 tbsp	parsley (chopped)

Optional

Not counted above. The dish works without them.

8 oz	pasta or crusty bread (for the sauce)

Steps

Pound8 min
cutlets 1/4 inch, dried, seasoned
- chicken
- flour
chicken halved horizontally, pounded even, dried and seasoned — piccata is a fast dish and thin uniform cutlets are what make fast possible; the flour goes on just before the pan
Sear7 min
medium-high, single layer
- butter
dredged cutlets in oil + 1 tbsp butter, about 3 minutes a side to gold, then out — the flour's browned residue is the sauce's future thickener, so a scorched pan here means starting the sauce over
Deglaze4 min
medium-high, reduced by half
- dry white wine
+ wine, scraping the fond loose — reduce it properly; the sauce is only four liquids deep and un-reduced wine leaves it thin and boozy
Simmer4 min
medium, with the lemon slices
+ stock + lemon juice + capers + the lemon slices — the slices do something the juice cannot: their pith's gentle bitterness and the caramelizing cut faces give the sauce its grown-up edge
Simmer2 min
cutlets back in
chicken returned with its juices just to warm through — it finishes in the sauce so the dredge crust drinks lemon instead of staying a dry jacket
Top1 min
off heat
- parsley
remaining butter swirled in off the flame until the sauce turns glossy and clings — the emulsion is the finish line; parsley over the top and straight to the table, because the sauce tightens as it sits