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Weeknight Chicken Piccata
Rachel Kim

Weeknight Chicken Piccata

Piccata is fast because chicken breasts become thin cutlets and cook before the lemon-caper sauce is built. Flour gives the surface color and helps the broth coat the meat. Cold butter finishes the sauce off heat, preserving its clean lemon flavor and silky texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 3 tablespoons capers drained
  • 3 tablespoons cold unsalted butter cubed

Method
 

  1. Season cutlets with salt and pepper and dredge lightly in flour.
  2. Heat oil in a skillet and cook cutlets 3 to 4 minutes per side, until 165°F in the thickest part; transfer to a plate.
  3. Add broth, lemon juice and capers, scrape the skillet and simmer 4 minutes.
  4. Turn off heat and whisk in butter a piece at a time. Return chicken for 1 minute, coat and serve.