Chicken Piccata Recipe

Prepare chicken

Trim any connective tissue from the chicken breasts and, keeping them whole, place each between two pieces of plastic wrap or in a resealable bag. Using a heavy skillet or meat mallet, pound each breast to an even thickness of about 1/4 inch. Pat dry with paper towels.

Mix 1 cup flour with 1 tsp salt and 1 tsp pepper on a large plate or shallow bowl. Lightly dredge each pounded chicken breast in the seasoned flour, shaking off excess. Reserve any remaining flour for the table.

In a large skillet over medium-high heat, add 3 tbs olive oil. When oil shimmers (but not smoking), add the chicken breasts. Cook without moving until golden brown, about 3 minutes. Flip and cook the second side until golden and cooked through (internal temperature 165°F / 74°C), about 2–3 more minutes depending on thickness. Transfer cooked chicken to a warm plate and tent loosely with foil.

Reduce heat to medium. If skillet is dry, add 1 tbs butter and allow it to melt and pick up browned bits (fond) in the pan. Add the 2 tbs drained capers and sauté 20–30 seconds to crisp slightly and flavor the butter.

Pour in 1 cup chicken stock and scrape the bottom of the pan with a wooden spoon to deglaze and dissolve browned bits. Allow stock to simmer and reduce for 2 minutes.

Stir in 4 tbs fresh lemon juice. To slightly thicken the sauce, sprinkle 1 tsp flour into the pan and whisk briskly until incorporated and sauce begins to thicken, about 1 minute. If sauce becomes too thick, add up to 2 tbs more chicken stock.

Turn off the heat and swirl in remaining 2 tbs butter until the sauce is glossy. Taste and adjust seasoning with up to 1/4 tsp salt and a pinch of pepper, if needed.

Return the cooked chicken breasts to the skillet for 30–45 seconds per side, spooning sauce over them to rewarm and coat.

While chicken rests briefly, in a small frying pan heat 1 tbs extra-virgin olive oil over medium-high heat. Add 1 tbs capers and fry until crisp, about 1–2 minutes. Transfer fried capers to paper towel to drain and cool.

Toss the baby arugula with 1 tbs extra-virgin olive oil and a light pinch of salt in a small bowl. Add the 3 oz marinated artichoke hearts and gently combine.

To plate: place a mound of arugula and artichokes on each plate, lay one chicken breast atop or beside the salad, spoon the lemon-caper sauce over and around the chicken, sprinkle freshly grated Parmesan and lemon zest over the chicken and arugula, and finish with the fried capers scattered on top.