Classic Chicken Piccata
By Catherine Newman
Makes: 4 servings
Total carbohydrates: 3 grams per serving
Hands-on time: 25 minutes
Total time: 25 minutes
Traditionally, the chicken in piccata is coated with flour before sautéing, but I promise you won’t miss it here, since this dish is so succulently flavorful and fantastic. We call it “restaurant chicken” and make it all the time. Feel free to start with skinny chicken cutlets, in which case you can skip the kind of gross first step of this recipe. (It is very hard to bang on chicken with a heavy object and feel like the world is a good place to be.)
1 package skinless, boneless chicken breasts (around 1 ½ pounds), trimmed of extra fat
2 tablespoons olive oil
3 tablespoons butter
Juice of 1 ½ lemons (around 1/3 cup)
½ cup chicken broth
¼ cup drained capers
2 tablespoons chopped fresh parsley
1. Cut each chicken breast in half to make thinner cutlets: lay it on a cutting board, place your non-cutting hand flat on top of it, and cut it carefully across the middle, with the knife blade parallel to the cutting board. Now cover the cutlets with plastic wrap or parchment paper and pound them briefly with a rolling pin, frying pan, or meat pounder until they’re evenly flattened and around ¼-inch thick. Blot the chicken dry with a paper towel, and salt it well on both sides.
2. Heat a large heat pan over medium-high heat, then add the olive oil and butter and heat until sizzling. Add the chicken to the pan in one layer (if it’s going to be crowded, use two pans). Sauté the chicken until deeply browned and cooked through, around 3 minutes per side.
3. Transfer the chicken to a serving dish. Add the lemon juice and chicken broth to the pan and simmer until it’s getting a little bit shiny and glazy, around 4-5 minutes; use a spatula to scrape any browned bits from the bottom of the pan. Add the capers and the chicken to the sauce and reheat for a minute or two. Serve from the pan or platter, garnished with parsley.