Chicken Piccata
Piccata is a cooking method where meat is hammered thin, dredged in flour, sauteed, and served with lemon, butter, and capers sauce.
Ingredients
- 2 chicken breasts
- 1 tsp kosher salt
- black pepper
- ½ tsp garlic powder
- 90 g flour
- 3 tbsp olive oil
- 2 pc garlic cloves (minced)
- 45 g capers
- 2 tbsp fresh lemon juice
- 120 ml dry white wine
- 30 g salted butter
- 1 tbsp heavy cream
- 20 g fresh parsley (finely chopped)
Instructions
Pat chicken dry; butterfly breasts if needed. Pound cutlets between plastic wrap to 0.5cm thickness.
Season chicken with salt, pepper, and garlic powder on all sides.
Dredge chicken in flour spread on a plate, shake off excess.
Heat olive oil in large skillet over medium heat. Cook chicken 3-5 minutes per side until browned and internal temperature reaches 74°C. Then take out.
Reduce heat to low, add minced garlic and capers. Cook 1 minute until fragrant.
Stir in lemon zest, lemon juice, and wine. Bring to boil, scraping up brown bits; reduce to simmer.
Add butter and optional cream; simmer 1 minute. Return chicken to pan; simmer 2 minutes.
Plate chicken and drizzle with sauce; garnish with parsley.