Ingredients
Chicken and sauce
- 600 g boneless skinless chicken breasts 2 large breasts, halved horizontally into 4 cutlets
- 1/2 teaspoon fine salt about 3 g
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour 30 g, for a light dredge
- 2 tablespoons olive oil 30 ml
- 1 tablespoon capers drained, about 9 g
- 1/2 cup dry white wine 120 ml; see notes for stock alternative
- 2 tablespoons fresh lemon juice 30 ml, plus more to taste
- 1/4 cup unsalted chicken stock 60 ml
- 3 tablespoons unsalted butter 42 g, cold and cubed
- 2 tablespoons fresh parsley finely chopped
Equipment
- 1 Large skillet 12-inch
- 1 Food thermometer
- 1 Meat mallet or rolling pin
Instructions
Cook the chicken and finish the sauce
- Slice each breast horizontally into 2 cutlets. Flatten thick spots to about 1/2 inch. Pat dry, season with salt and pepper, then lightly coat with flour and shake off the excess. Discard flour that touched raw chicken.
- Heat the oil in a large skillet over medium-high heat. Add chicken in one layer, working in batches if needed. Cook about 3–4 minutes per side until golden and the thickest part reaches 165°F (74°C). Transfer to a clean plate.
- Reduce the heat to medium. Add drained capers and stir for 30 seconds. Carefully pour in wine, lemon juice and stock. Scrape up golden pan bits and simmer 3–4 minutes, until the liquid reduces slightly.
- Turn the heat to low. Add cold butter a few cubes at a time, swirling the pan to make a glossy sauce. Avoid a hard boil after adding butter. Taste and add lemon juice or a splash of water as needed.
- Return chicken and its juices to the pan for 1–2 minutes, just to warm through. Sprinkle with parsley. Divide chicken and sauce among 4 plates and serve promptly.
Nutrition
Serving: 1servingCalories: 370.5kcalCarbohydrates: 7.3gProtein: 34.9gFat: 19.3gSodium: 423.7mgFiber: 0.4g
Video
Notes
For an alcohol-free version, replace wine with unsalted chicken stock and begin with half the lemon juice. Brief cooking does not guarantee alcohol removal. Contains wheat and milk; stock labels vary.
Nutrition is an ingredient-based estimate per quarter batch using generic USDA-style ingredient values and all listed flour, oil and sauce; actual flour retained and sauce portions vary. Sides are excluded. Cost is a planning estimate: about $5.30 chicken at $4/lb, $0.40 butter, $0.30 oil, $0.80 wine, $1 lemon, $0.35 capers, $0.70 herbs and $0.65 flour, stock and seasonings, prorated rather than whole-package costs. Local prices vary; tax, energy and sides excluded.
The related demonstration is by Glen And Friends Cooking, showing Chef John’s chicken piccata approach. This card specifies 600 g chicken, measured seasoning and lemon juice, and omits cayenne. Follow the card quantities.
Refrigerate in shallow covered containers within 2 hours, use within 3–4 days, and reheat to 165°F (74°C).
