Chicken Piccata Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and halve) so total yields about 4 cutlets. Place between two sheets of plastic wrap and lightly pound with a meat mallet or rolling pin to about 1/4 inch thickness.

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

Set up dredging station: place 1 cup flour in a shallow dish. In another shallow bowl beat 2 eggs with 2 tbsp milk. Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then briefly back into the flour for a light coating.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter foams and the pan is hot, add cutlets in a single layer (work in batches if needed). Cook 2–3 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent with foil to keep warm.

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Cook 8 oz linguine according to package until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Using the same skillet (wipe out if there are burnt bits leaving brown fond), add 1 tbsp extra-virgin olive oil and 3 tbsp unsalted butter over medium heat. When butter melts, add 8 oz sliced mushrooms. Sauté 4–5 minutes until browned and liquid evaporates.

Add 3 minced garlic cloves and the drained 1 cup quartered artichoke hearts. Sauté 1 minute until fragrant.

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes until wine reduces by about half.

Add 1 cup low-sodium chicken broth, 2 tbsp rinsed capers, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Bring to a simmer and cook 3–4 minutes to meld flavors.

Taste and season the sauce with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.

Reduce heat to low and whisk in 2 tbsp cold cubed butter, one piece at a time, until the sauce becomes glossy and slightly thickened. If sauce seems too thick, add up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Return cooked chicken cutlets to the skillet, spooning sauce, mushrooms, artichokes and capers over each cutlet. Warm for 1–2 minutes to reheat the chicken and marry flavors.

Add the drained linguine to the skillet (or toss in a large bowl) with a few tablespoons of reserved pasta water and some sauce. Toss to coat the pasta. Adjust seasoning if necessary.

Divide linguine among 4 plates, place chicken cutlets on top or alongside, spoon additional sauce and vegetables over everything. Sprinkle 2 tbsp chopped fresh parsley over the plates and serve with lemon wedges.

Optional: drizzle a little extra-virgin olive oil or an extra pat of butter on each portion to finish.