Serves 1
Directions
- 1Prep the chicken breast by cutting it into two cutlets, covering them with parchment paper, and pounding them thin.
- 2Season both sides of the chicken cutlets with kosher salt and fresh cracked pepper.
- 3Mince one small shallot and set aside.
- 4Mince some garlic and set aside.
- 5Coat the seasoned chicken cutlets in flour.
- 6Warm a pan with a little olive oil and a couple knobs of butter, then melt the butter.
- 7Place the floured chicken cutlets into the warm pan and cook until nice and golden brown on both sides.
- 8Once cooked, remove the chicken cutlets from the pan and set them aside.
- 9Add a little more olive oil to the pan (still on medium heat), then add the minced shallots, garlic, and a small piece of butter.
- 10Sauté the shallots and garlic until softened and slightly caramelized.
- 11Deglaze the pan with white wine (Chardonnay) and burn off the alcohol.
- 12Add a spoonful of capers and a spoonful of caper brine, then swirl them in.
- 13Add butter to the pan to create an emulsion and thicken the sauce, swirling it in.
- 14Squeeze in some fresh lemon juice, then swirl the butter some more. Repeat with more lemon juice and swirling butter to bring the sauce together.
- 15Season the sauce with salt and pepper and a little fresh parsley.
- 16Return the cooked chicken cutlets to the pan and let them simmer in the sauce for a moment to get well coated.
- 17Serve the chicken piccata with the sauce on top.
Ingredients
- 1 chicken breast
- kosher salt
- fresh cracked pepper
- 1 shallot, minced
- garlic, minced
- flour
- olive oil
- 2 knobs butter
- white wine (Chardonnay)
- 1 spoonful capers
- 1 spoonful caper brine
- fresh lemon juice
- fresh parsley
Equipment
parchment paperpanbowl
Tips
- Pound chicken thin for quick cooking.
- Deglaze the pan with white wine to burn off alcohol.
- Add butter and lemon juice alternately to create an emulsion and thicken the sauce.
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