Alexia’s Chicken Piccata
Pan-fried chicken cutlets finished in a lemon-caper butter sauce.
"So simple, so fresh, so delicious! How you doin’, lemon?" - Alexia
Ingredients
- 4 boneless chicken breasts
- 2 tsp capers (rinsed well)
- 1/2 cup chicken stock
- 1 fresh lemon (1/2 for sauce, 1/2 for garnish)
- 1/4 cup fresh chopped parsley
- 1 stick butter (divided)
- 4 tbsp extra virgin olive oil
- 1 cup all-purpose flour
- Sea salt (to taste)
- Cracked black pepper (to taste)
- 1/2 cup white wine (such as Pinot Grigio)
Instructions
Prepare the Chicken
Pat the chicken breasts dry. Pound them thin using a meat mallet between two pieces of plastic wrap.
Season and Dredge
Season both sides with sea salt and cracked black pepper. Dredge each piece in flour, coating evenly, and shake off excess.
Pan Sear the Chicken
In a large skillet, heat 4 tablespoons of olive oil and 5 tablespoons of butter over medium heat. When bubbling, add the chicken and cook until golden on both sides. Remove and set aside; chicken will finish cooking in the sauce.
Make the Sauce
In the same pan, deglaze with the white wine and chicken stock, scraping up the browned bits. Squeeze in the juice of half a lemon and add the rinsed capers. Whisk and let reduce over medium-high heat until slightly thickened.
Finish the Dish
Add the chicken back into the pan and stir in the remaining 3 tablespoons of butter. Simmer until the chicken is fully cooked and coated in the sauce.
Garnish and Serve
Plate the chicken, spoon the sauce over top, and garnish with fresh chopped parsley and lemon slices.