Chicken Piccata Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin.

Season both sides of each breast with 1/4 tsp kosher salt and a pinch of black pepper (use amounts from ingredients list proportionally).

Set up dredging station: place the flour in a shallow dish and beat the eggs in another shallow bowl.

Dredge each breast in flour, shaking off excess, then dip in beaten eggs, letting excess drip off. Lightly re-coat in flour if needed for a thin even layer.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 3 tbsp butter; when butter stops foaming and oil shimmers, add chicken breasts without crowding (work in batches if needed).

Cook chicken 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Transfer cooked chicken to a warm plate and tent with foil.

Lower heat to medium. In the same skillet, add 2 tbsp butter and the minced garlic. Sauté 30 seconds until fragrant, scraping up browned bits from the bottom of the pan.

Add 1/2 cup dry white wine (or chicken stock) to deglaze the pan. Bring to a simmer and cook 2-3 minutes until reduced by about half.

Stir in 1/2 cup fresh lemon juice and the rinsed capers. Simmer 2 minutes to meld flavors.

Reduce heat to low and stir in 1/4 cup heavy cream and 1/4 cup grated Parmesan. Whisk gently until the sauce is smooth and slightly thickened, about 1-2 minutes.

Season the sauce with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; taste and adjust as needed for brightness or saltiness (add more lemon or salt sparingly).

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce over the breasts. Warm through 1-2 minutes so chicken finishes to 165°F and absorbs sauce flavors.

Sprinkle 2 tbsp chopped fresh parsley over the chicken and sauce before serving.

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15-18 minutes.

Drain potatoes thoroughly and return to the hot pot. Allow to steam in the pot for 1-2 minutes to remove excess moisture.

Add 3 tbsp butter and 3/4 cup warmed milk or half-and-half. Mash with a potato masher or use a ricer for a smoother texture until desired consistency is reached. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed.

Keep mashed potatoes warm while finishing the chicken and sauce. If needed, loosen with additional warmed milk by 1-2 tbsp at a time.