Entree: Italy – Lombardy – Chicken Piccata with Tenderloins (Sautéed chicken in lemon-caper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) chicken tenderloins
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) low-sodium chicken stock
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Pat chicken dry and season with salt and pepper; dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat; add tenderloins and cook until golden and cooked through, about 2–3 minutes per side; transfer to a plate and keep warm.
3. Add wine to the skillet to deglaze, scraping up browned bits; reduce by half, then add chicken stock, lemon juice, and capers and simmer until slightly reduced, about 3–4 minutes.
4. Whisk in remaining 2 tbsp butter off heat to finish the sauce; return chicken to the pan to warm and coat with sauce.
5. Sprinkle with parsley and serve immediately, spooning sauce over chicken.