Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice (about 2 large lemons)
  • 2 tablespoons capers, drained
  • 1/4 cup (60g) unsalted butter, cold and cut into cubes
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Pound chicken breasts to even thickness. Season flour with salt and pepper. Set up a breading station: flour, eggs. Dredge chicken in flour, dip in egg, then back in flour, shaking off excess.
  2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken cutlets in batches, being careful not to overcrowd the pan, for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer to a plate and keep warm.
  3. Add white wine to the skillet, scraping up any browned bits from the bottom of the pan (deglazing). Cook for 1-2 minutes, until slightly reduced.
  4. Stir in chicken broth, and lemon juice. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
  5. Stir in capers. Reduce heat to low and whisk in cold butter, one cube at a time, until the sauce is emulsified and glossy. Season to taste with salt and pepper.
  6. Return the chicken to the skillet and coat with the piccata sauce. Sprinkle with fresh parsley. Serve immediately with lemon wedges. The best chicken piccata recipe.