Chicken Piccata

Updated at: Mon, 09 Dec 2024 07:05:26 GMT

Step 1

Cut each breast into about 3 pieces. Place each piece between 2 pieces of plastic wrap or parchment paper and pound to 1/4 inch. You can use the bottom of a heavy sauce pan to pound the chicken.

Step 2

Drizzle chicken on both sides with about 1 tbsp of olive oil and spread it across the chicken with your fingers.

Step 3

Mix flour, parmesan, salt and pepper in a shallow bowl. Coat chicken, pressing to adhere, then shaking off excess.

Step 4

Heat the remaining 2 tbsp olive oil and the butter in a large skillet over medium high heat. Add chicken to the pan in an even layer. Cook about 4 minutes until golden, flip, and cook the other side for 1 minute. Remove to a plate and cook the remaining chicken in as many batches as needed depending on the size of your pan. Add additional olive oil and butter as needed.

Step 5

If serving with pasta, cook to al dente according to package instructions.

Step 6

Meanwhile, once the chicken is cooked and set aside, pour the white wine into the same pan over medium high heat. Scrape the bottom of the pan with a wooden spoon to release any stuck bits. Let the wine simmer for about 3 minutes until reduced by about half.

Step 7

Add the lemon juice and simmer for another minute. Reduce the heat to low. Add cubed butter and stir to melt until thickened and glossy, about another minute.

Step 8

Stir in capers and parsley. If serving with pasta, remove about 1/4 of the lemon sauce to a bowl for drizzling over the chicken. Then transfer the cooked pasta to the remaining sauce in the pan. Stir in 1 tbsp of butter until melted and combined.

Step 9

Divide the pasta among plates. Place the cooked chicken on top of the pasta. Drizzle with the set aside lemon sauce. Serve with fresh parsley, parmesan cheese, and additional lemon juice as desired.

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