Chicken Piccata With Lemon Caper Sauce
Servings Prep Time
4people 15minutes
Cook Time
15 minutes
Servings Prep Time
4people 15minutes
Cook Time
15 minutes
Ingredients
  • 2large chicken breastsskinless and boneless
  • sea salt
  • freshly ground black pepper
  • 1/2 cup all purpose flour
  • 5tablespoons extra-virgin olive oil
  • 4 tablespoons butterreserve 2 tablespoons to finish the pan sauce
  • 1/4 cup dry white winecan substitute a dry rose
  • 1/3cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/8cup brined capersdrained and rinsed
  • 1/4cup fresh parsleyminced for garnish
  • 4slices lemonthinly sliced for garnish
Instructions
  1. Preheat the oven to 175 degrees Fahrenheit.
  2. Butterfly the chicken breasts. Slice in half to create cutlets.
  3. Place the chicken on a cutting board between two sheets of plastic wrap. With a meat pounder or a rolling pin, pound to ¼“ even thickness.
  4. Season each side of the chicken with sea salt and freshly ground black pepper.
  5. Dredge both sides of the chicken in flour. Shake off the excess. Repeat the flour dredge. Set aside on a plate.
  6. In a large skillet, heat the olive oil and 2 tablespoons butter to medium-high heat.
  7. When the olive oil and butter start to sizzle, add the chicken. Do not overcrowd the pan or the chicken will steam. The chicken may need to be cooked in two batches. Cook for 3-4 minutes until golden brown. With a meat fork or tongs, carefully flip the chicken away from you. Cook for an additional 3-4 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a wire rack set over a sheet pan. Alternately place chicken directly on the sheet pan. Place in the oven to keep warm. Or tent with foil to keep warm.
  8. Drain the excess fat from the pan into a small heat-proof bowl, leaving the browned bits in the bottom of the pan.
  9. Off heat, add the wine to deglaze the pan. With a rubber spatula or wooden spoon, scrape up the brown bits from the pan. Place the pan back on medium-high heat and bring to an aggressive simmer until the wine reduces by half.
  10. Add the lemon juice, stock, and capers. Bring to a gentle simmer for 2-3 minutes.
  11. Off heat, return the chicken to the skillet with the pan sauce coating both sides with the sauce. The flour from the chicken helps to thicken the sauce slightly. Plate the chicken.
  12. Add the remaining 2 tablespoons of butter to the sauce. Whisk to incorporate. Adjust seasoning in the sauce if needed. Pour the sauce over the chicken. Garnish with thinly sliced lemon and parsley.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com
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