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Chicken Piccata

This recipe is from "Martha Stewart's Cooking School."

  • Servings: 4
Chicken Piccata

Source: The Martha Stewart Show, November Fall 2008

Ingredients

  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 4 chicken cutlets, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

  2. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

  3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

  4. Serve: Immediately pour the sauce over the chicken, and serve.

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