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Weeknight Chicken Piccata on a plate
Andrew Fowler

Weeknight Chicken Piccata

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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.