Lemon Chicken Piccata White Wine (Print Version)
# Ingredients:
→ Chicken
01 -
1 tablespoon salted butter
02 -
3 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
25 grams Parmesan cheese, finely grated
05 -
125 grams plain flour
06 -
0.5 teaspoon ground black pepper
07 -
1 teaspoon fine salt
08 -
2 large boneless, skinless chicken breasts
→ Sauce
09 -
15 grams fresh parsley, roughly chopped
10 -
2 tablespoons cold salted butter
11 -
2 tablespoons freshly squeezed lemon juice
12 -
240 millilitres chicken broth
13 -
2 tablespoons capers, drained
14 -
4 garlic cloves, thinly sliced
15 -
120 millilitres dry white wine, such as chardonnay or pinot grigio
# Instructions:
01 -
Turn the heat way down, toss in the cold butter, and gently swirl everything until you get a shiny, velvety sauce. Drizzle more sauce over the chicken, kill the heat, then sprinkle over the fresh parsley just before you dig in.
02 -
Move those browned chicken cutlets back into the pan, letting their juices join the sauce. Scoop some sauce over top, throw the lid on halfway, and let them hang out for about 3 to 5 minutes until things get saucy and the chicken's warmed through.
03 -
Pour in the lemon juice, chicken stock, and capers. Give it all a quick mix and let the bubbles show up as the sauce simmers.
04 -
Keep those yummy browned bits in the pan but wipe out most of the extra oil. Drop in the garlic slices and white wine, then put the pan back on medium heat. Let it bubble for a few minutes while you scrape up every tasty scrap, and wait for the liquid to cook down a bunch.
05 -
Dry off the chicken, coat both sides in the flour mix, and shake off what's extra. Get some oil and a little butter heating in your big skillet, then cook the chicken in a few batches on each side until they're golden and ready, about 3–4 minutes per side. Add more oil if you need. Pop the cooked ones on a plate for now.
06 -
Carefully slice each chicken breast into three pieces that are about the same thickness. Lay some plastic wrap over them and use that meat mallet to gently flatten each piece to around half a centimetre.
07 -
On a big plate, toss together Parmesan, garlic powder, flour, salt, and pepper so they're all mixed up. Set it aside for when it's time to coat the chicken.
# Notes:
01 -
For juicy results, flatten your chicken to about half a centimetre first so it cooks evenly.
02 -
Fresh lemon juice really brightens and brings the citrus pop you want.
03 -
Spring for good salted butter for a sauce that tastes even richer.