Recipe Index

Ingredients

• 1 medium lemon
• ¾ cup all-purpose flour
• 4 small skinless, boneless chicken breasts (about 6-oz. each)
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 5 Tbsp. (or more) extra-virgin olive oil, divided
• 6 garlic cloves, thinly sliced
• 3 Tbsp. coarsely chopped drained capers
• 1 cup dry white wine
• 1 cup low-sodium chicken broth or 1 cup water mixed with 1 tsp. chicken bouillon paste
• 4 Tbsp. unsalted butter, cut into small pieces
• Chopped parsley (for serving)

Method

1. Halve the lemon crosswise, juice one half to get about 2 tablespoons of juice, and thinly slice the other half, picking out the seeds.
2. Put the flour in a shallow bowl, pound each chicken breast between sheets of plastic wrap to about 1/4 inch thick, season them with kosher salt and freshly ground pepper, and dredge them in the flour.
3. Fry the chicken in 3 tablespoons of the olive oil over medium-high heat in two batches, about 4 minutes until golden underneath and 1 to 2 minutes on the second side, then set the pieces on a plate.
4. Lower the heat to medium, add the remaining 2 tablespoons oil, and cook the sliced garlic and chopped capers for 1 to 2 minutes until slightly softened.
5. Pour in the white wine and simmer for about 5 minutes, scraping up the browned bits, until it has almost completely reduced.
6. Raise the heat, add the chicken broth, the butter pieces and 1 teaspoon of the salt with more pepper, and cook for about 3 minutes, stirring, until the butter melts into the sauce.
7. Stir in the reserved lemon juice, return the chicken to the pan, and cook for about 3 minutes, spooning sauce over it, until it is cooked through.
8. Add the lemon slices to the pan, take it off the heat, and top the piccata with chopped parsley before serving.

Cook: 35 minutes · Total: 35 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data