Chicken Piccata

Total time: 35 minutes
- Prep time: 15 minutes
- Cook time: 20 minutes
Yield: 4 servings
Modified from: Chris Morocco

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Inventory

Ingredients

2 large skinless, boneless chicken breasts
Kosher salt
½ cup all-purpose flour
3 T extra-virgin olive oil, divided
4 cloves garlic
⅓ cup dry white wine
3 T drained capers
½ cup chicken stock
4 T unsalted butter
3 T lemon juice
Parsely, for serving
Lemon wedges, for serving

Special Equipment

Plastic wrap
Small bowl
Plate
2 plates
Large skillet

Instructions

Prepare

Peel and smash
- 4 cloves garlic
Coarsely chop
- 3 T drained capers
Cut into pieces
- 4 T unsalted butter
Flatten chicken
1. Slice in half crosswise
  - 2 large skinless, boneless chicken breasts
2. Lightly pound each piece between sheets of plastic wrap until even thickness (about ½" thick or less)
3. Season lightly with kosher salt
In small bowl
1. Add
  - ½ cup all-purpose flour
2. Working one at a time
  1. Add cutlet to bowl
  2. Toss to coat
  3. Knock off extra flour
  4. Transfer to plate

Cook

In large skillet over med-high
1. Heat
  - 3 T extra-virgin olive oil
2. 2 min - unmoving, until deeply browned
  - Sliced and breaded chicken breasts
3. 30 sec - turn over
4. Transfer to clean plate
5. 2 min - until golden brown
  - 1 T extra-virgin olive oil
  - 4 cloves garlic, smashed
6. 3 min - swirling and scraping, until almost evaporated
  - ⅓ cup dry white wine
  - 3 T drained capers
7. 1 min - swirl vigorously
  - ½ cup chicken stock
  - 4 T unsalted butter
8. 2 min - simmer until sauce can coat a spoon
  - Cooked chicken breasts
9. Remove from heat
10. Add
  - 3 T lemon juice
  - Kosher salt

Post-cook

Transfer chicken and sauce to a platter
Top with parsely
Serve with lemon wedges

Notes

Storage

Will keep in airtight container at room temperature or in the refridgerator for about a week