Chicken Piccatta Recipe

Prepare chicken

If breasts are thick, butterfly each breast and then place between two pieces of plastic wrap. Pound gently with a meat mallet to an even thickness about 1/2 inch. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up a dredging station: place 1 cup flour in a shallow dish. In a second shallow bowl, whisk 2 eggs with 2 tbsp water until combined. Dredge each chicken piece first in flour (shake off excess), then dip in the egg wash, and then lightly press back into the flour if you want a slightly thicker crust. Shake off excess flour.

Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and 2 tbsp unsalted butter. When butter is melted and the fat is hot (but not smoking), add the chicken in a single layer (work in batches if needed to avoid crowding). Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil.

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Add 2 cloves minced garlic and sauté 20–30 seconds until fragrant but not browned.

Carefully pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the liquid to simmer and reduce by about half, approximately 3–5 minutes.

Add 1 cup chicken stock and simmer another 2–3 minutes to blend flavors.

Stir in juice of 1 large lemon (about 3 tbsp), and add 2 tbsp drained capers. Simmer 1–2 minutes to warm the capers and meld flavors.

Taste the sauce and season with 1 tsp salt and 1/2 tsp black pepper, adjusting to preference. If sauce is too thin, simmer a minute longer to reduce; if too tart, add a small pinch of sugar or another 1/2 tbsp butter.

Off heat, whisk in 2 tbsp cold unsalted butter, one piece at a time, to slightly thicken and gloss the sauce (mount the sauce). Stir in 2 tbsp chopped fresh parsley.

Return the cooked chicken to the skillet, spoon some sauce over each piece, and warm through for 1–2 minutes (do not simmer vigorously so chicken stays tender).

Arrange chicken on a serving platter or individual plates. Spoon remaining sauce over the top, garnish with lemon slices or wedges and extra chopped parsley.

Serve immediately with your choice of sides (pasta, rice, or vegetables).