I had a long week ahead (aren’t they all?) and was feeling like I just needed to catch my breath a little. I also got caught up in some passport renewal dramas — they are the worst — so more than ever, I needed a dinner that was simple and fast, but good. This chicken piccata was it.
About Chicken Piccata
You likely have made it before, it is a classic. In case you haven’t, listen up; start to finish it comes together in under 30 minutes, the ingredient list is so short that if you eliminate the “optionals” you are left with like all of three, maybe four. Aaaand it is so dang good that you might even consider making it — like I have — more than just once a week. Also, the next day, you can insert the leftover cutlets into some great bread with leafy greens and lunch is covered.
About The Recipe
You can find chicken cutlets at most grocery stores, but they are expensive. I like to buy regular boneless-skinless chicken breast, slice them in half horizontally and then pound them to 1/4-inch thickness. This sounds laborious but 4 chicken breast will take about 10 minutes to do, maybe less. Flouring the cutlets aids in the browning process but keep it light, you need only a dusting. I know browning chicken on the stove-top puts off a lot of people (hi sister!) but because the chicken has no skin, and it is browned with very little oil, there are no oil splatters (using a cast iron skillet also helps in this matter).
Once the cutlets are cooked, I like to deglaze the pan with some wine so that when you add the butter it doesn’t burn or brown too quickly. But the wine is truly optional, if you don’t have any, simply wait a few minutes for the pan to cool slightly before adding the butter or add a splash of chicken broth instead, if you have it. My son despises strongly dislikes capers so I sometimes sprinkle them on the adult plates after serving, or leave them out altogether because I don’t miss them that much. For me, it is the lemon juice and lemon slices that really give the chicken it’s piccata-ness, so make sure you use plenty.
To Serve
A simple salad or roasted baby potatoes are all you need as a side, but soon you will be able to match it with fat and juicy, local asparagus. Take it easy and give this recipe a try; with minimal effort it fuses the simple, the elegant, and the delicious in a short amount of time. Enjoy!
Ingredients
- 2 lemons washed well
- 3-4 boneless skinless chicken breast sliced in half horizontally
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 Tablespoons olive oil or as needed
- 1/2 cup dry white wine or chicken stock (optional)
- 1/4 cup capers optional, but delicious
- 2 Tablespoons unsalted butter
- 1/4 cup finely chopped fresh parsley optional
Instructions
- Juice one and a half lemons, set aside. Slice the remaining half lemon into 1/4-inch slices, set aside.
- Place the flour on a large plate.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. Season the cutlets generously with salt & pepper then coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat and add 2 tbsp oil.
- Cook half of the cutlets until medium brown (about 3 minutes per side). Transfer cutlets to a plate and cover to keep warm.
- Add another 2 tbsp oil to the pan and cook the remaining cutlets. Remove to plate.
- Add wine (or chicken stock) and the lemon slices to the hot pan, and cook for 1-2 minutes. Lower the heat to medium-low; add lemon juice, capers, and a generous pinch of salt and cook for 1 more minute.
- Remove pan from heat, swirl in butter until it melts and slightly thickens the sauce.
- Pour sauce over chicken, sprinkle with parsley, and serve.
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