This is a really simple and great chicken piccata. I saw Martha demonstrate this on a tv show, and the cool thing she did for the show was take regular chicken breasts and slice them lengthwise. Great idea if you can't find cutlets! I actually use this method all the time! I am not a big caper fan so I omit those, but I have posted the recipe intact.
My Private Note
Units: US | Metric
- 1/4 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 4 chicken cutlets, about 1/4-inch thick
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1Dredge chicken: Spread flour in a shallow dish; add salt and pepper and whisk to combine. Place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess.
- 2Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
- 3Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
- 4Serve: Immediately pour the sauce over the chicken, and serve.
Browse Our Top Chicken Recipes
You Might Also Like...View All Chicken Recipes
Nutritional Facts for Martha Stewart's Chicken Piccata
Serving Size: 1 (53 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 177.8
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 6.4 g
- Cholesterol 22.9 mg
- Sodium 457.1 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 0.4 g
- Sugars 0.4 g
- Protein 1.0 g
The following items or measurements are not included: