Chicken Piccata Recipe

Prepare and Pound

Slice each chicken breast horizontally to create two thin cutlets (or butterfly and then pound) about 1/4-inch thick. Place between plastic wrap and gently pound with a meat mallet or rolling pin until even thickness.

Season both sides of the cutlets evenly with 1 tsp kosher salt and 1 tsp black pepper.

Place the 1 cup flour in a shallow dish. Dredge each seasoned cutlet in the flour, shaking off excess. Set aside on a plate.

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter foams and oil shimmers, add the cutlets in a single layer without crowding (work in batches if needed).

Cook cutlets 3 to 4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Flip only once. Transfer cooked chicken to a warm plate and tent with foil; reserve the fond (browned bits) in the pan.

Reduce heat to medium. If skillet looks dry, add remaining 1 tbs unsalted butter and swirl to melt, scraping up browned bits with a wooden spoon.

Add the finely minced shallot to the pan and sauté 1 to 2 minutes until softened and translucent, stirring frequently. Add the minced garlic and cook 30 seconds until fragrant—do not brown.

Carefully pour in 1/2 to 1 cup dry white wine (or use chicken broth). Use a spatula to scrape up any browned bits. Let the wine reduce by about half, 2 to 3 minutes.

Add 1 cup low-sodium chicken stock and bring to a gentle simmer. Simmer 3 to 4 minutes to reduce slightly.

Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, and 2 tbs drained capers. Simmer 1 to 2 minutes to marry flavors.

Remove the pan from heat and whisk in 2 tbs cold unsalted butter, one small piece at a time, to emulsify and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper to taste (start with a pinch).

Stir in 2 tbs chopped fresh dill and 1 tbs chopped parsley (if using).

Return the cooked chicken and any accumulated juices to the pan, spoon the sauce over each piece, and warm through 1 to 2 minutes over low heat (do not boil, to avoid breaking the sauce).

Transfer chicken to a serving plate, spoon additional sauce over top, and garnish with extra dill and lemon slices if desired.

Serve the chicken piccata immediately with cooked pasta, rice, or crusty bread to soak up the sauce (about 2 cups prepared).

Offer extra lemon wedges at the table.