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!
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!
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!
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!