Martha Stewart's Chicken Piccata

Name: Martha Stewart's Chicken Piccata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 59.14 ml all-purpose flour; 3.69 ml kosher salt; 1.23 ml fresh ground pepper; 4 chicken cutlets, about 1/4-inch thick; 29.58 ml olive oil; 44.37 ml unsalted butter; 44.37 ml dry white wine; 44.37 ml fresh lemon juice; 29.58 ml salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me); 14.79 ml chopped fresh flat-leaf parsley

Submitted by Semra22

"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."

Download

Ready In:: 15mins
Ingredients:: 10
Serves:: 4

ingredients

59.14 ml all-purpose flour
3.69 ml kosher salt
1.23 ml fresh ground pepper
4 chicken cutlets, about 1/4-inch thick
29.58 ml olive oil
44.37 ml unsalted butter
44.37 ml dry white wine
44.37 ml fresh lemon juice
29.58 ml salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me)
14.79 ml chopped fresh flat-leaf parsley

directions

Dredge 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.
Saute 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.
Deglaze 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.
Serve: Immediately pour the sauce over the chicken, and serve.