Fancy enough for company but easy enough for a weeknight, Chicken Piccata is one of those must-have recipes for your repertoire. In this version, the buttery white wine pan sauce gets a flavor boost from the traditional tangy capers and also from lightly caramelized lemon slices. The recipe is a Yummly original created by Jennifer Clair.
- Mince garlic and slice lemon crosswise about 1/4 inch thick. Set aside.
- Lay chicken on a sheet pan and season with salt and pepper. Put flour in a pie pan and lightly dredge chicken on both sides, patting it gently to achieve the thinnest possible coating of flour. (Pro Tip: If your market doesn't sell chicken cutlets, pound boneless, skinless chicken breasts to 1/2-inch thick between sheets of parchment paper, using a meat mallet or bottom of a heavy saucepan. Chicken needs to be dry to brown evenly. Don’t flour it in advance or the coating can get gummy.)
- In a large frying pan, heat oil over medium heat. Add a single layer of chicken to pan and cook until golden brown on underside (lift to check), 3-4 minutes. Using tongs, flip chicken and cook until lightly browned on underside and cooked through, 3-4 minutes more. Transfer chicken to a clean sheet pan and repeat with remaining chicken, adding more oil if needed.
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|Calories500Calories from Fat290|
|% DAILY VALUE|
|Calories from Fat290|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.