This Chicken Piccata is a classic and something everyone should make at least once.
Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in an addictively tangy lemon-butter pan sauce studded with salty capers. Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Chicken Piccata
2 large skinless, boneless chicken breasts
Kosher salt
1/2 cup all-purpose flour
3 tbsp extra-virgin olive oil, divided
4 garlic cloves, smashed
1/3 cup dry white wine
1 tbsp drained capers, coarsely chopped
4 tbsp unsalted butter, cut into pieces
2 tbsp fresh lemon juice
Chopped parsley and lemon wedges (for serving)
Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 Tbsp oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deep ly browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
Add garlic and remaining 1 Tbsp oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
—kwc—
And here’s a pasta recipe that might be a good side for the Chicken Piccata.
Mushroom Pasta
4 cloves garlic
8 oz. baby bella mushrooms
2 tbsp butter
1/8 tsp salt
1/8 tsp freshly cracked pepper
8 oz. fettuccine
2-1/2 cups vegetable broth
1/3 cup heavy cream
1/4 cup grated Parmesan
Mince the garlic and slice the mushrooms.
Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Continue to let the pas
Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed.
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