Chicken Piccata

Serves 1
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Directions

  1. 1Prep the chicken breast by cutting it into two cutlets, covering them with parchment paper, and pounding them thin.
  2. 2Prep the chicken breast by cutting it into two cutlets, covering them with parchment paper, and pounding them thin.
  3. 3Prep the chicken breast by cutting it into two cutlets, covering them with parchment paper, and pounding them thin.
  4. 4Season both sides of the chicken cutlets with kosher salt and fresh cracked pepper.
  5. 5Season both sides of the chicken cutlets with kosher salt and fresh cracked pepper.
  6. 6Season both sides of the chicken cutlets with kosher salt and fresh cracked pepper.
  7. 7Mince one small shallot and set aside.
  8. 8Mince one small shallot and set aside.
  9. 9Mince one small shallot and set aside.
  10. 10Mince some garlic and set aside.
  11. 11Mince some garlic and set aside.
  12. 12Mince some garlic and set aside.
  13. 13Coat the seasoned chicken cutlets in flour.
  14. 14Coat the seasoned chicken cutlets in flour.
  15. 15Coat the seasoned chicken cutlets in flour.
  16. 16Warm a pan with a little olive oil and a couple knobs of butter, then melt the butter.
  17. 17Warm a pan with a little olive oil and a couple knobs of butter, then melt the butter.
  18. 18Warm a pan with a little olive oil and a couple knobs of butter, then melt the butter.
  19. 19Place the floured chicken cutlets into the warm pan and cook until nice and golden brown on both sides.
  20. 20Place the floured chicken cutlets into the warm pan and cook until nice and golden brown on both sides.
  21. 21Place the floured chicken cutlets into the warm pan and cook until nice and golden brown on both sides.
  22. 22Once cooked, remove the chicken cutlets from the pan and set them aside.
  23. 23Once cooked, remove the chicken cutlets from the pan and set them aside.
  24. 24Once cooked, remove the chicken cutlets from the pan and set them aside.
  25. 25Add a little more olive oil to the pan (still on medium heat), then add the minced shallots, garlic, and a small piece of butter.
  26. 26Add a little more olive oil to the pan (still on medium heat), then add the minced shallots, garlic, and a small piece of butter.
  27. 27Add a little more olive oil to the pan (still on medium heat), then add the minced shallots, garlic, and a small piece of butter.
  28. 28Sauté the shallots and garlic until softened and slightly caramelized.
  29. 29Sauté the shallots and garlic until softened and slightly caramelized.
  30. 30Sauté the shallots and garlic until softened and slightly caramelized.
  31. 31Deglaze the pan with white wine (Chardonnay) and burn off the alcohol.
  32. 32Deglaze the pan with white wine (Chardonnay) and burn off the alcohol.
  33. 33Deglaze the pan with white wine (Chardonnay) and burn off the alcohol.
  34. 34Add a spoonful of capers and a spoonful of caper brine, then swirl them in.
  35. 35Add a spoonful of capers and a spoonful of caper brine, then swirl them in.
  36. 36Add a spoonful of capers and a spoonful of caper brine, then swirl them in.
  37. 37Add butter to the pan to create an emulsion and thicken the sauce, swirling it in.
  38. 38Add butter to the pan to create an emulsion and thicken the sauce, swirling it in.
  39. 39Add butter to the pan to create an emulsion and thicken the sauce, swirling it in.
  40. 40Squeeze in some fresh lemon juice, then swirl the butter some more. Repeat with more lemon juice and swirling butter to bring the sauce together.
  41. 41Squeeze in some fresh lemon juice, then swirl the butter some more. Repeat with more lemon juice and swirling butter to bring the sauce together.
  42. 42Squeeze in some fresh lemon juice, then swirl the butter some more. Repeat with more lemon juice and swirling butter to bring the sauce together.
  43. 43Season the sauce with salt and pepper and a little fresh parsley.
  44. 44Season the sauce with salt and pepper and a little fresh parsley.
  45. 45Season the sauce with salt and pepper and a little fresh parsley.
  46. 46Return the cooked chicken cutlets to the pan and let them simmer in the sauce for a moment to get well coated.
  47. 47Return the cooked chicken cutlets to the pan and let them simmer in the sauce for a moment to get well coated.
  48. 48Return the cooked chicken cutlets to the pan and let them simmer in the sauce for a moment to get well coated.
  49. 49Serve the chicken piccata with the sauce on top.
  50. 50Serve the chicken piccata with the sauce on top.
  51. 51Serve the chicken piccata with the sauce on top.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • kosher salt
  • kosher salt
  • kosher salt
  • fresh cracked pepper
  • fresh cracked pepper
  • fresh cracked pepper
  • 1 shallot, minced
  • 1 shallot, minced
  • 1 shallot, minced
  • garlic, minced
  • garlic, minced
  • garlic, minced
  • flour
  • flour
  • flour
  • olive oil
  • olive oil
  • olive oil
  • 2 knobs butter
  • 2 knobs butter
  • 2 knobs butter
  • white wine (Chardonnay)
  • white wine (Chardonnay)
  • white wine (Chardonnay)
  • 1 spoonful capers
  • 1 spoonful capers
  • 1 spoonful capers
  • 1 spoonful caper brine
  • 1 spoonful caper brine
  • 1 spoonful caper brine
  • fresh lemon juice
  • fresh lemon juice
  • fresh lemon juice
  • fresh parsley
  • fresh parsley
  • 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.