Equipment
Ingredients
Chicken and Dredge
- 600 g chicken breast, boneless, skinless
- 50 g all-purpose flour
- 5 g salt, fine
- 2 g black pepper, freshly ground
Piccata Sauce
- 30 ml olive oil
- 45 g unsalted butter, divided into 15g and 30g portions; the 30g must be kept cold
- 80 ml dry white wine
- 120 ml chicken broth, low-sodium
- 45 ml lemon juice, freshly squeezed
- 30 g capers, brined, drained and roughly chopped if large
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Using a sharp knife, carefully slice each chicken breast horizontally through the middle to create four even cutlets.
Place the cutlets between two sheets of plastic wrap and pound with a meat mallet until they reach an even thickness of about 6 millimeters.
In a shallow dish, thoroughly combine the all-purpose flour, salt, and black pepper.
Working one at a time, press the chicken cutlets into the flour mixture. Lift and shake vigorously so only a very thin, translucent layer of flour remains. Wash hands thoroughly after handling raw poultry.
Heat the olive oil and 15g of the unsalted butter in a large stainless steel skillet over medium-high heat until the butter foaming subsides. Carefully place the chicken in the skillet using tongs. Sear for 3 minutes per side until deeply golden brown and the internal temperature reaches 74°C/165°F. Transfer the cooked chicken to a warm plate.
Pour the dry white wine into the hot skillet. Vigorously scrape the bottom of the pan with a wooden spoon or heatproof spatula to release the caramelized browned bits into the liquid. Let it bubble until the wine reduces by half.
Pour the chicken broth, fresh lemon juice, and drained capers into the skillet. Bring the liquid to a rapid simmer and let it cook for about 3 minutes until slightly thickened and reduced.
Remove the skillet entirely from the heat. Add the remaining 30g of cold butter and agitate the pan while whisking constantly until the butter is completely melted and the sauce becomes glossy, opaque, and coats the back of a spoon.
Return the resting chicken cutlets, along with any accumulated juices from the plate, to the skillet. Turn them over once with tongs to coat entirely in the warm sauce.
Transfer the coated chicken to serving plates. Spoon the remaining pan sauce generously over the top and sprinkle evenly with the finely chopped fresh parsley.
Chef's Notes
- Pounding the chicken cutlets is non-negotiable. It tenderizes the meat by breaking down fibers and ensures even, rapid cooking before the exterior burns.
- Using cold butter at the end is a classic French technique called monter au beurre. It emulsifies the sauce, giving it a rich, velvety texture and glossy finish without splitting.
- A stainless steel pan is highly recommended over non-stick to properly develop a fond, the caramelized browned bits left from searing the meat. This fond is the foundational flavor layer of the piccata sauce.
- Always use freshly squeezed lemon juice. Bottled lemon juice oxidizes and develops bitter, flat notes that will unbalance this delicate, bright sauce.
Storage
Refrigerator: 3 days — Store chicken and sauce together in an airtight container to prevent the meat from drying out.
Freezer: 1 month — The butter-mounted sauce may split upon thawing. Reheat gently on the stove while whisking continuously.
Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce has over-thickened.
