Chicken Piccata

Ingredients

• 3 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• ¼ cup all-purpose flour
• ½ cup extra-virgin olive oil, divided
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• Juice of 1 lemon
• 6 tbsp cold unsalted butter, cut into pieces
• 1 jar capers, rinsed
• Lemon wedges, for serving

Steps

1. 1Mark step 1 done

   Before you get started cooking, you’ll need to prep your chicken breasts. To do so, slice the chicken breasts in half horizontally to get two thin pieces. Place one thin slice of chicken breast between two sheets of plastic wrap and pound with a meat tenderizer until the chicken is ¼” thick. Season on both sides with salt and pepper, and then repeat with the rest of the chicken.

2. 2Mark step 2 done

   Next, press the chicken breasts into the flour and shake off the excess so they are evenly coated. Heat the oil in a large skillet and cook the chicken breasts in batches until golden brown, about two minutes on each side. Remove the chicken and rest on a plate.

3. 3Mark step 3 done

   Use the same skillet so that you get all the browned bits from the chicken in your sauce. Add the chicken broth, lemon juice, and wine to the pan and bring to a boil. Stir occasionally, but let the liquid cook continuously for about 5 minutes until it’s reduced by about a quarter. Now, lower the heat. It’s time to add the butter! Add the butter one cube at a time while whisking continuously. Make sure not to add the butter too fast, wait until each cube melts before adding the next. If the sauce begins to break, add a tablespoon of water to the sauce and whisk until the sauce is smooth and glossy again.

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4. 4Mark step 4 done

   Add the chicken and capers back to the skillet. Bring the sauce back to a low simmer and cook just until the chicken is warmed through. The sauce should be thick enough to coat the back of your spoon. Serve with extra lemon wedges alongside!

5. 5Mark step 5 done

   Cut chicken breasts in half parallel to work surface all the way through. In between 2 sheets of plastic wrap, pound each breast until 1/4" thick; generously season with salt and pepper.

6. 6Mark step 6 done

   In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat 1/4 cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust heat as needed and repeat with remaining chicken.

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7. 7Mark step 7 done

   In same skillet over high heat, bring wine, broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about one-quarter, about 5 minutes. Reduce heat to low and add butter, one piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If sauce starts to break, add 1 tablespoon water and continue to whisk until sauce is smooth and glossy.

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8. 8Mark step 8 done

   Return chicken to skillet. Add capers, bring sauce to a light simmer, and cook until warmed through, about 3 minutes. Serve with lemon wedges alongside.

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