The Very Best Way to Make Chicken Picatta

Chicken piccata is a great weekday dinner. It’s fast, easy and delicious. The traditional recipe calls for chicken cutlets, which are not as easy to find as boneless, skinless chicken breasts. However, butterflying a chicken breast into two thin slices with just a knife is tricky business.

Several years ago while starting to make this recipe, I had a kitchen aha moment. I pulled The Nicer Slicer down from the shelf and laid a chicken breast in it. I pulled the handles together, stood the device upright and sliced down vertically. When I opened the slicer, I had two evenly sized cutlets and realized I had discovered yet another way to use this kitchen tool!
Chicken piccata with asparagus on a plate

So, on to the recipe. This comes together very quickly, so set the table set and get the salad made before you start.
Serves two.

1 boneles, skinless chicken breast, slicered in half
2 Tbs. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers, drained
2 Tbs. butter
about 7 fresh lemon slices (not wedges)

Season cutlets with salt and pepper. Dust with flour and shake off excess. Add vegetable oil to a saute pan and heat over medium-high heat.

Saute cutlets 2-3 minutes on one side till golden brown, then flip over, saute for 1-2 minutes with pan covered (which puts moisture into the cutlets.) Transfer cutlets to a plate. Pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is just slighly brown and liquid is almost gone, about 2 minutes, Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfet each cutlet to a plate. Finish sauce with butter and lemon slices in pan. Once butter melts, pour sauce over cutlets. Sit down and enjoy!

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