HungryForever

CHICKEN PICCATA

This is the lightest of the cutlet recipes, with the bright, acidic lemon juice perfectly complemented by the briny capers and the fresh parsley. Be sure to keep your dusting of flour light; you’re not making a thick egg-and-bread-crumb coating.

Servings

Ingredients

4 skinlessboneless chicken breasts, halved crosswise
teaspoon ½sea salt
teaspoon ½freshly ground black pepper
all purpose flourfor dredging
4tablespoons unsalted butter
2tablespoons extra virgin olive oil
cup ½reduced-sodium chicken broth
cup ⅓fresh lemon juicefrom about 2 lemons
cup ¼drained capersrinsed
2tablespoons chopped fresh flat-leaf parsley

Instructions

Sprinkle the Chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.