Chicken Piccata

Foundations Referenced

• → Pan Sauce Method
• → Techniques — Sautéing

Ingredients

• 2 large chicken breasts, halved horizontally into cutlets, pounded to 1/4" even thickness
• Salt, pepper, flour for dredging
• 2 tbsp olive oil
• 3 tbsp butter (divided)
• 1/3 cup dry white wine
• 1/3 cup chicken stock (→ foundation)
• 3 tbsp lemon juice
• 2 tbsp capers
• 2 tbsp fresh parsley

Method

1. Prep cutlets: Halve breasts horizontally. Place between plastic wrap, pound to 1/4" even thickness. Season with salt and pepper. Dredge in flour, shake off excess.
2. Sauté: Heat oil + 1 tbsp butter over medium-high. Cook cutlets 2–3 min per side until golden. Remove to a plate.
3. Sauce: Deglaze with wine, scrape fond, reduce by half. Add stock and lemon juice, simmer 2 min. Off heat, swirl in remaining 2 tbsp cold butter. Add capers and parsley.
4. Finish: Return cutlets briefly to coat in sauce. Serve immediately.

What You're Practicing

• Pounding for even thickness — uneven cutlets cook unevenly
• Flour dredge creates a light crust and helps thicken the sauce
• Classic piccata sauce: wine + lemon + capers + butter