Chicken Piccata

Serves 1
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Directions

  1. 1Prep the chicken by cutting a chicken breast into a couple of cutlets.
  2. 2Prep the chicken by cutting a chicken breast into a couple of cutlets.
  3. 3Prep the chicken by cutting a chicken breast into a couple of cutlets.
  4. 4Place the chicken cutlets between parchment paper and pound them thin.
  5. 5Place the chicken cutlets between parchment paper and pound them thin.
  6. 6Place the chicken cutlets between parchment paper and pound them thin.
  7. 7Season both sides of the chicken cutlets with kosher salt and fresh crack pepper.
  8. 8Season both sides of the chicken cutlets with kosher salt and fresh crack pepper.
  9. 9Season both sides of the chicken cutlets with kosher salt and fresh crack pepper.
  10. 10Mince the shallot.
  11. 11Mince the shallot.
  12. 12Mince the shallot.
  13. 13Mince the garlic.
  14. 14Mince the garlic.
  15. 15Mince the garlic.
  16. 16Dredge the seasoned chicken cutlets in flour, ensuring they are well-coated.
  17. 17Dredge the seasoned chicken cutlets in flour, ensuring they are well-coated.
  18. 18Dredge the seasoned chicken cutlets in flour, ensuring they are well-coated.
  19. 19Heat olive oil in a pan over medium heat.
  20. 20Heat olive oil in a pan over medium heat.
  21. 21Heat olive oil in a pan over medium heat.
  22. 22Add a couple of knobs of butter to the pan and let it melt.
  23. 23Add a couple of knobs of butter to the pan and let it melt.
  24. 24Add a couple of knobs of butter to the pan and let it melt.
  25. 25Place the floured chicken cutlets into the pan and cook until golden brown and crispy on both sides.
  26. 26Place the floured chicken cutlets into the pan and cook until golden brown and crispy on both sides.
  27. 27Place the floured chicken cutlets into the pan and cook until golden brown and crispy on both sides.
  28. 28Once cooked, set the chicken cutlets aside.
  29. 29Once cooked, set the chicken cutlets aside.
  30. 30Once cooked, set the chicken cutlets aside.
  31. 31Add a little more olive oil to the same pan.
  32. 32Add a little more olive oil to the same pan.
  33. 33Add a little more olive oil to the same pan.
  34. 34Add the minced shallots and garlic to the pan.
  35. 35Add the minced shallots and garlic to the pan.
  36. 36Add the minced shallots and garlic to the pan.
  37. 37Add one small piece of butter to the pan and move it around, allowing the shallots and garlic to soften and caramelize.
  38. 38Add one small piece of butter to the pan and move it around, allowing the shallots and garlic to soften and caramelize.
  39. 39Add one small piece of butter to the pan and move it around, allowing the shallots and garlic to soften and caramelize.
  40. 40Deglaze the pan with white wine (a Chardonnay is suggested).
  41. 41Deglaze the pan with white wine (a Chardonnay is suggested).
  42. 42Deglaze the pan with white wine (a Chardonnay is suggested).
  43. 43Burn off the alcohol from the wine.
  44. 44Burn off the alcohol from the wine.
  45. 45Burn off the alcohol from the wine.
  46. 46Add a spoonful of capers and a spoonful of caper brine to the pan and swirl.
  47. 47Add a spoonful of capers and a spoonful of caper brine to the pan and swirl.
  48. 48Add a spoonful of capers and a spoonful of caper brine to the pan and swirl.
  49. 49Add butter to the sauce to create an emulsion and thicken it, swirling until combined.
  50. 50Add butter to the sauce to create an emulsion and thicken it, swirling until combined.
  51. 51Add butter to the sauce to create an emulsion and thicken it, swirling until combined.
  52. 52Squeeze in fresh lemon juice and continue to swirl the sauce.
  53. 53Squeeze in fresh lemon juice and continue to swirl the sauce.
  54. 54Squeeze in fresh lemon juice and continue to swirl the sauce.
  55. 55Season the sauce with salt and pepper.
  56. 56Season the sauce with salt and pepper.
  57. 57Season the sauce with salt and pepper.
  58. 58Add fresh parsley to the sauce.
  59. 59Add fresh parsley to the sauce.
  60. 60Add fresh parsley to the sauce.
  61. 61Return the chicken cutlets to the pan and let them get well-coated and simmer in the sauce for a second.
  62. 62Return the chicken cutlets to the pan and let them get well-coated and simmer in the sauce for a second.
  63. 63Return the chicken cutlets to the pan and let them get well-coated and simmer in the sauce for a second.
  64. 64Serve the chicken cutlets with the sauce on top.
  65. 65Serve the chicken cutlets with the sauce on top.
  66. 66Serve the chicken cutlets 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
  • Flour
  • Flour
  • Flour
  • Olive oil
  • Olive oil
  • Olive oil
  • knobs Butter
  • knobs Butter
  • knobs Butter
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • Garlic
  • Garlic
  • Garlic
  • White wine
  • White wine
  • White wine
  • 1 spoonful Capers
  • 1 spoonful Capers
  • 1 spoonful Capers
  • 1 spoonful Caper brine
  • 1 spoonful Caper brine
  • 1 spoonful Caper brine
  • Lemon juice
  • Lemon juice
  • Lemon juice
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley

Equipment

PanCutting boardKnifeParchment paperMeat tenderizerTongsSpatula

Tips

  • Ensure both sides of the chicken cutlets are seasoned well.
  • When making the sauce, don't let the shallots and garlic burn; soften them up and caramelize a little.
  • Swirl in the butter to create an emulsion and thicken the sauce.
  • Adding acid from fresh lemon juice helps bring the sauce together.