Italian-American · Members
Chicken Piccata
Thin golden chicken cutlets in a buttery lemon, white wine and caper pan sauce, ready in about 35 minutes.
- Ready in 35 minutes
- Bright lemon-caper sauce
- One skillet cleanup
Chicken piccata is proof that a few pantry staples can taste like a restaurant night out. Pounding the breasts into thin, even cutlets means they cook in minutes and stay tender. The pan sauce is built right on the browned bits left behind, with white wine, fresh lemon and briny capers. We finish it with a knob of cold butter for a glossy sauce that clings to every bite.
Instructions
Slice each chicken breast in half horizontally to make 4 cutlets. Place them between sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness.
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