Entree: United States – Chicken Piccata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 boneless skinless chicken breasts, butterflied and pounded to 1/4 inch (0.635 cm), approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/3 cup (80 ml) dry white wine (such as Pinot Grigio)
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the chicken: if not already cutlets, butterfly each breast and place between plastic wrap; gently pound to 1/4 inch (0.635 cm) thickness. Season both sides lightly with salt and black pepper, to taste. Place the flour in a shallow dish and dredge each cutlet, shaking off excess.
2. Heat a 12-inch (30 cm) skillet over medium-high heat until shimmering. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter. When the fat is hot and the butter stops foaming, add 2 chicken cutlets (do not crowd); cook 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165 F (74 C). Transfer to a warm plate and tent loosely with foil. Repeat with remaining cutlets, adding more oil or butter if needed.
3. Reduce heat to medium. Carefully pour off any excess fat, leaving about 1 tbsp (15 ml) in the skillet. Add the white wine (1/3 cup (80 ml)) to deglaze the pan, scraping up browned bits with a wooden spoon; simmer 1–2 minutes until the wine reduces slightly.
4. Add the chicken broth (1 cup (240 ml)) and lemon juice (1/4 cup (60 ml)) to the skillet; bring to a simmer and cook 3–4 minutes until the sauce reduces by about one-third and slightly thickens. Taste and adjust seasoning with salt and black pepper, to taste.
5. Stir in the capers (2 tbsp (30 g)) and the remaining 1 tbsp (15 g) butter; swirl until the butter melts and the sauce becomes glossy. Return the chicken to the skillet and spoon sauce over each piece to warm for 30–60 seconds. Verify each piece reaches 165 F (74 C) if needed.
6. Remove from heat, sprinkle with chopped parsley (2 tbsp (8 g)), and serve immediately. Finish with lemon slices if desired. Serve over cooked pasta, polenta, or alongside roasted vegetables.

1. Prepare the chicken: if not already cutlets, butterfly each breast and place between plastic wrap; gently pound to 1/4 inch thickness. Season both sides lightly with salt and black pepper, to taste. Place the flour in a shallow dish and dredge each cutlet, shaking off excess.
2. Heat a 12-inch (30 cm) skillet over medium-high heat until shimmering. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter. When the fat is hot and the butter stops foaming, add 2 chicken cutlets (do not crowd); cook 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165 F (74 C). Transfer to a warm plate and tent loosely with foil. Repeat with remaining cutlets, adding more oil or butter if needed.
3. Reduce heat to medium. Carefully pour off any excess fat, leaving about 1 tbsp (15 ml) in the skillet. Add the white wine (1/3 cup / 80 ml) to deglaze the pan, scraping up browned bits with a wooden spoon; simmer 1–2 minutes until the wine reduces slightly.
4. Add the chicken broth (1 cup / 240 ml) and lemon juice (1/4 cup / 60 ml) to the skillet; bring to a simmer and cook 3–4 minutes until the sauce reduces by about one-third and slightly thickens. Taste and adjust seasoning with salt and black pepper, to taste.
5. Stir in the capers (2 tbsp / 30 g) and the remaining 1 tbsp (15 g) butter; swirl until the butter melts and the sauce becomes glossy. Return the chicken to the skillet and spoon sauce over each piece to warm for 30–60 seconds. Verify each piece reaches 165 F (74 C) if needed.
6. Remove from heat, sprinkle with chopped parsley (2 tbsp / 8 g), and serve immediately. Finish with lemon slices if desired. Serve over cooked pasta, polenta, or alongside roasted vegetables.