Chicken Piccata

About this recipe

Chicken piccata is proof that a few sharp, savoury ingredients can turn a plain chicken breast into something special. Thin cutlets are dusted in flour and pan-fried until golden, then the same pan becomes a quick sauce of white wine, lemon, capers and butter.

The most important step is making the cutlets an even thickness. Thin, even pieces cook through in a few minutes, before they have a chance to dry out, and give you plenty of browned bits in the pan to flavour the sauce.

Serve it with pasta, crusty bread or mashed potatoes to soak up the sauce, and something green on the side.

Equipment you'll need

• Large (12-inch) skillet
• Meat mallet or heavy rolling pin
• Instant-read thermometer

Tips for success

• Cook the cutlets in batches. Crowding the pan steams the chicken instead of browning it, and the browned bits are what flavour the sauce.
• Take the pan off the heat while you add the cold butter if the sauce starts to bubble hard; boiling can make a butter sauce split.
• Rinsing the capers removes excess brine so the sauce does not become too salty.

Substitutions and variations

• Replace the white wine with an extra 1/2 cup of chicken broth plus 1 teaspoon of white wine vinegar.
• Use thin-sliced turkey cutlets or pounded pork loin instead of chicken.
• For a gluten-free version, dredge the chicken in a gluten-free flour blend or cornstarch.

Storage and reheating

To store: Refrigerate leftover chicken and sauce together in an airtight container for up to 3 days.

To reheat: Reheat gently in a covered skillet over low heat with a splash of broth until heated through to 165°F (74°C). Avoid high heat, which can make the sauce separate.