Italian-American
Lemony Chicken Piccata with Capers and Butter
Thin chicken cutlets are flour-dusted and pan-seared until golden, then finished in a sharp lemon-wine sauce with capers and butter. The sauce gets glossy rather than greasy because the butter is whisked in off the heat and the cutlets are returned just long enough to stay juicy.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pound the chicken cutlets to an even thickness and season both sides with salt and black pepper. Dredge the cutlets in the flour, shaking off any excess so the crust fries up thin and crisp instead of heavy.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook until the first side is deeply golden, then flip and cook just until the second side is browned and the center is nearly cooked through; transfer to a plate.
- Lower the heat to medium and add the garlic. Cook just until fragrant, then pour in the white wine and scrape up the browned bits. Add the stock, lemon juice, and capers and simmer until the sauce reduces slightly and tastes bright and concentrated.
- Whisk in the remaining butter off the heat so the sauce turns glossy and slightly thick. Return the chicken to the pan, spoon the sauce over the top, and let it warm through for a minute or two until the cutlets are juicy and the sauce clings lightly.
- Scatter with parsley and serve right away with the lemon slices.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use rice flour or cornstarch for a gluten-free dredge; finish the sauce with olive oil or dairy-free butter if you want it dairy-free.