Easy Chicken Piccata

Steps

1. 1.

   1.

   Pound Thin Cutlets** Place chicken between plastic wrap. Pound to about 1 cm thick. Season both sides with salt and pepper. Dredge lightly in flour. Shake off excess. Too much flour makes the sauce pasty.

2. 2.

   Brown The Chicken

   Heat olive oil and 15 g butter in a large skillet over medium-high. Cook cutlets 3–4 minutes per side until golden and just cooked through. Work in batches. Transfer to a plate. Tent loosely with foil.

3. 3.

   Start The Sauce

   Lower heat to medium. Add garlic. Stir 30 seconds. Pour in wine (or stock). Scrape up the browned bits. Simmer 1–2 minutes until reduced by about half.

4. 4.

   Make Lemon-Caper Butter Sauce

   Add remaining chicken stock, lemon juice, and capers. Simmer 2–3 minutes. Whisk in remaining butter off heat until the sauce looks glossy. Taste. Add a pinch of salt if needed.

5. 5.

   Finish Easy Chicken Piccata

   Return chicken to the pan. Spoon sauce over. Warm 1 minute. Scatter parsley and lemon slices if using. Serve right away while the sauce is shiny.

6. 6.

   Plate With Something To Catch Sauce

   Spoon extra sauce over each cutlet. Pasta, rice, or bread on the side. Leftover sauce is too good to leave in the pan.