Pollo Alla Piccata Recipe
Chicken, White Wine, Lemon, Capers, Peas
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Ingredients
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Chicken
Sauce
Vegetable accompaniment
Method
Chicken
Prepare and pound chicken
Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly each breast), then place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/4 inch. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
Dredge
Spread the 1 cup flour on a plate. Dredge each pounded cutlet in flour, shaking off excess and setting coated cutlets on a wire rack or plate.
Brown the cutlets
Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams and begins to brown lightly. Add chicken cutlets in a single layer (work in batches if needed). Cook 2-3 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Transfer cooked cutlets to a warm plate and tent with foil.
Sauce
Deglaze pan
Lower heat to medium. If pan is dry, add 1-2 tbsp more olive oil. Add the 1 cup dry white wine to the skillet to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce by about half, 3-4 minutes.
Add stock, lemon and capers
Add 1 cup chicken stock, 3 tbsp fresh lemon juice, and 2 tbsp drained capers. Bring to a simmer and cook until the sauce reduces and slightly thickens, about 4-6 minutes.
Finish sauce with butter and seasoning
Reduce heat to low. Whisk in the 2 tbsp cold butter pieces, one piece at a time, to emulsify and slightly thicken the sauce. Stir in 2 tbsp chopped fresh parsley and 1 tsp lemon zest if using. Taste and adjust seasoning with salt and pepper as needed (use 'to taste' ingredients).
Return chicken to pan
Return the browned chicken cutlets to the skillet, spoon the sauce over them, and warm through for 1-2 minutes so the chicken finishes cooking and absorbs flavor. Do not boil vigorously.
Vegetable accompaniment
Cook peas
While sauce reduces, heat 1 tbsp olive oil or butter in a small saucepan or skillet over medium heat. Add 1 cup thawed peas and cook 2-3 minutes until heated through. Season with salt and pepper to taste and stir in a teaspoon of chopped parsley from the sauce if desired.