Chicken Piccata is a classic Italian dish that combines tender chicken breasts with a tangy lemon-caper sauce, creating a delightful balance of savory and zesty flavors. Perfect for weeknights or special occasions, this recipe brings authentic taste to your table with simple ingredients and quick preparation.
Ingredients:
- 2 large skinless, boneless chicken breasts
- Kosher salt
- ½ cup all-purpose flour
- 3 Tbsp. extra-virgin olive oil, divided
- 4 garlic cloves, smashed
- ⅓ cup dry kosher white wine
- 1 Tbsp. drained capers, coarsely chopped
- 4 Tbsp. pareve margarine cut into pieces
- 2 Tbsp. fresh lemon juice
- Chopped parsley and lemon wedges (for serving)
Method:
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½”
- thick or less).
- Season very lightly with salt. Place flour in a medium shallow bowl.
- Place cutlets individually in bowl and toss to coat in flour. Shake off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches cook cutlets, without moving them, until deeply browned underneath, about 2 minutes.
- Turnover and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
- Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the margarine.
- Swirl pan vigorously while margarine melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
- Remove from heat and stir lemon juice into sauce; season with salt.
- Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
