Chicken Piccata
Chicken piccata pounds chicken breast thin, dredges it in flour, and sears it in butter, then builds a pan sauce from white wine, lemon juice, and capers. Deglazing the pan with wine dissolves the browned bits on the surface, forming the flavorful base of the sauce. Lemon juice adds a sharp acidity that cuts through the butter's richness, while capers contribute a briny saltiness that deepens the overall flavor. Swirling in cold butter at the end emulsifies the sauce into a glossy, clinging consistency. The lemon juice should be added off the heat to preserve its fresh aroma, and this clean, bright acidity paired with the flour-coated chicken is what defines the dish.
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Instructions
- 1
Slice or pound chicken breasts thin.
- 2
Dredge in flour and pan-fry in butter and oil until golden.
- 3
Deglaze with white wine; add lemon juice and capers.
- 4
Swirl in extra butter to finish the sauce; spoon over the chicken.
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Nutrition (per serving)
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