Chicken Piccata Recipe

Prepare chicken

If using large chicken breasts, slice each breast horizontally to make 2 thinner cutlets or pound to an even thickness about 1/2 inch between sheets of plastic. Pat chicken dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper, dividing evenly.

Set up dredging station

Place 1 cup flour in a shallow dish. In a second shallow dish whisk together 2 eggs and 2 tablespoons milk until combined. Have a plate ready for the dredged cutlets.

Dredge chicken

Lightly coat each cutlet in flour, shaking off excess, then dip into the egg mixture, then back into the flour for a light second coat. Place dredged cutlets on the plate and let rest 5 minutes to adhere.

Pan-fry chicken

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 3 tablespoons unsalted butter. When butter is foaming and oil is shimmering (but not smoking), add the cutlets in a single layer (work in batches if needed). Cook until golden brown, about 3 minutes per side (depending on thickness). Transfer cooked cutlets to a warm plate and tent with foil. Reserve pan drippings for the sauce.

Sauté garlic

Lower heat to medium. If pan is very dry, add 1 tablespoon butter. Add 2 minced garlic cloves to the pan drippings and sauté briefly until fragrant, about 30 seconds — do not let it brown.

Deglaze pan

Carefully pour in 1 cup dry white wine (or substitute 1 cup chicken stock) to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Build sauce

Add 1 cup low-sodium chicken broth, 3 tablespoons fresh lemon juice, and 2 tablespoons drained capers to the pan. Bring to a simmer and reduce for 3–4 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed (remember the capers are salty).

Finish sauce with butter and parsley

Remove pan from heat and whisk in 2 tablespoons cold butter, one piece at a time, until the sauce becomes glossy and slightly thickened (this is an emulsion). Stir in 2 tablespoons chopped fresh parsley.

Return chicken to pan

Place the cooked chicken cutlets back into the skillet with the sauce and spoon sauce over them, warming for 1–2 minutes on low heat (do not overcook).

Serve

Transfer chicken to serving plates, spoon extra sauce and capers over the top. Garnish with lemon slices and additional chopped parsley as desired.

Serve chicken piccata with simple sides such as cooked pasta, mashed potatoes, or steamed vegetables. Toss pasta with a little sauce or serve sauce on top. Garnish with lemon slices and extra parsley.