Chicken Piccata is a satisfying entrée accompanied by twirls of Creamy Zucchini Pasta and slices of crunchy ciabatta bread.
Makes 4 servings
- 6 tablespoons all-purpose flour, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 pound chicken cutlets
- 4 tablespoons unsalted butter, room temperature and divided
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced shallot (approximately 1 medium)
- 1 tablespoon minced garlic
- 8 (¼-inch) slices lemon, divided (approximately 1 large)
- ½ cup chicken broth
- ¼ cup white wine
- ¼ cup fresh lemon juice
- 3 tablespoons capers
- 1 tablespoon chopped fresh parsley
- Garnish: fresh parsley
- Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
- In a shallow dish, stir together 4 tablespoons flour, 1 teaspoon salt, and pepper. Dredge chicken in flour mixture, gently shaking off excess.
- In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat. Add chicken, in 2 batches, and cook until browned and cooked through, 2 to 3 minutes per side. Remove from skillet, and place on wire rack on prepared pan. Keep warm in oven while preparing sauce.
- Reduce heat to medium; add shallots, garlic, and 4 slices lemon. Cook, stirring frequently, until shallots are softened, about 3 minutes.
- Add remaining 2 tablespoons butter; cook until melted. Add remaining 2 tablespoons flour; cook, stirring constantly, until flour is smooth, about 1 minute. Stir in broth, wine, and lemon juice. Cook until sauce is thickened, 2 to 3 minutes. Stir in capers, parsley, remaining lemon slices, and remaining ½ teaspoon salt.
- Place chicken cutlets on serving platter and pour sauce over chicken. Garnish with parsley, if desired. Serve immediately.