Chicken Piccata

Piccata names the Italian habit of pounding cutlets thin and finishing them in a bright pan sauce. This chicken version leans on lemon, briny capers, and a buttery white-wine glaze for quick weeknight depth.

Serves 4

Estimate for one serving

• 420 cal
• 38g protein
• 12g carbs
• 22g fat
• 1g fiber

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Ingredients

• 2 (about 1.5 lbs total) boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp olive oil
• 4 Tbsp unsalted butter
• 3 cloves garlic
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 Tbsp capers
• 1 (for slices and zest) lemon
• 2 Tbsp fresh parsley
• 1 tsp lemon zest

Instructions

1. 1Place chicken breasts on a cutting board and slice each horizontally into two thin cutlets (4 total).
2. 2Pound cutlets to 1/4-inch thickness between plastic wrap using a meat mallet or rolling pin.
3. 3Mix flour, salt, and pepper on a plate. Dredge each cutlet in the seasoned flour, shaking off excess.
4. 4Heat olive oil and butter in a large skillet over medium-high heat.
5. 5Working in batches if needed, cook cutlets 3-4 minutes per side until golden and cooked through (165 °F internal). Remove to a plate and tent with foil.
6. 6Add minced garlic to the same pan and sauté 30 seconds until fragrant.
7. 7Pour in white wine and scrape up browned bits; simmer 2 minutes until reduced by half.
8. 8Add chicken broth, lemon juice, capers, and thin lemon slices. Simmer 3-4 minutes.
9. 9Return chicken to the pan and spoon sauce over it. Cook 1-2 minutes to warm through.
10. 10Remove from heat and swirl in remaining butter until melted and sauce is silky.
11. 11Stir in chopped parsley and lemon zest. Taste and adjust salt if needed.
12. 12Serve immediately with pasta, rice, or roasted vegetables and extra sauce spooned over top.