Chicken Piccata

Welcome to your new go-to weeknight dinner. This dish is a fabulous combination of ease and elegance, ready in under 30 minutes.

Tender, juicy chicken cutlets are lightly dredged in flour, sautéed to a beautiful golden brown, and then bathed in a luscious, tangy sauce with caramelized shallots, fresh lemon, and briny capers. The flavors are perfectly balanced, making each bite refreshing and satisfying.

But I must confess, the highlight of preparing this dish is definitely giving those chicken cutlets a good ol' pummeling – it's the perfect stress reliever after a long day! There's something oddly therapeutic about tenderizing poultry into submission. It's like taking out all your frustrations on a piece of meat and turning it into a delicious masterpiece. So, if you've had a rough day, fear not! Just grab a mallet and go to pound town.

Italian comfort food, Easy italian dinner for two, chicken piccata for two

Dinner, Chicken, Poultry

Italian

Yield: 2

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Chicken Piccata

Level: Easy

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Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• ¼ cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• ½ shallot, peeled and sliced crosswise
• 1 lemon: half thinly sliced with seeds removed, the other half juiced
• 1 garlic clove, finely minced
• ¼ cup dry white wine
• ½ cup chicken stock
• 2 tablespoons unsalted butter
• 2 teaspoons drained capers
• Chopped parsley, for garnish

Preparation

1. Slice the chicken breasts in half crosswise to create four cutlets. Lightly pound each piece between sheets of plastic wrap until they are of an even thickness (about ½-inch or less). Season both sides of the chicken with salt and pepper. Dredge the chicken in flour, shaking off any excess.
2. Heat two tablespoons of oil in a large skillet over medium-high heat. Working in batches, if needed, to avoid overcrowding the pan, cook the cutlets without moving them until deeply browned underneath, about 2-3 minutes. Turn over and cook on the other side until the chicken is nearly cooked–about 1 minute. Transfer to a clean plate.
3. Add the shallot and lemon slices to the pan and sauté, stirring occasionally, until the shallots are lightly caramelized and fragrant, 2 to 3 minutes. Add the garlic and sauté for another 30 seconds. Add the white wine and chicken stock, scraping up any browned bits stuck to the bottom of the skillet, and simmer until reduced by half, about 3 minutes.
4. Reduce the heat to low, then stir in the butter and capers. Swirl the pan vigorously while the butter melts to help it form an emulsion for about 1 minute. Return the chicken to the skillet and simmer until it is warm and the sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir in the lemon juice. Salt, to taste.
5. Transfer the chicken to two plates and top with chopped parsley.

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