Chicken Piccata

Ingredients

• •2 whole large skinless, boneless chicken breasts
• •1 tsp Kosher salt
• •½ cup all-purpose flour
• •3 Tbsp extra-virgin olive oil
• •4 cloves garlic
• •⅓ cup dry white wine
• •1 Tbsp drained capers
• •4 Tbsp unsalted butter
• •2 Tbsp fresh lemon juice
• •1 serving chopped parsley and lemon wedges

Cooking Instructions

1. 1.

   Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

   10 min

2. 2.

   Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

   5 min

3. 3.

   Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add 1/2 cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

   6 min

4. 4.

   Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

   4 min