Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just ten minutes from sauté pan to table.

INGREDIENTS

  • 2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
  • ½ teaspoon freshly cracked black pepper
  • 1¾ teaspoons sea salt
  • 1 cup flour
  • 10 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced garlic (from 4-6 cloves)
  • 1½ cups chicken stock
  • 1 teaspoons lemon zest (from 1 lemon), plus more to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers, drained
  • Fresh parsley, chopped, optional

INSTRUCTIONS

  1. Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.

  2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a seerving platter.

  3. Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.

  4. Pour the sauce over the chicken and garnish with parsley before serving.

Nutrition Info

  • Calories 457
  • Protein 27 g
  • Carbohydrates 19 g
  • Total Fat 30 g
  • Dietary Fiber 2 g