Chicken Piccata

Juicy chicken breast coated in a light parmesan crust, seared until golden, then finished with a bright lemon-butter sauce dotted with capers. The sharp citrus cuts through the richness, while the capers give a salty punch that makes each bite pop. This version balances tang and savoury depth so it’s fresh without being overly sour.

Instructions

1. 1

   Slice each chicken breast into 3 pieces and pound between sheets of cling wrap or baking paper to about 0.5 cm thickness.

2. 2

   Rub chicken with 1/2 tbsp olive oil so the coating sticks.

3. 3

   Mix flour, parmesan, salt, and pepper in a shallow bowl. Dredge chicken pieces, pressing lightly to help the coating adhere, then shake off the extra.

4. 4

   Warm olive oil in a large skillet over medium-high heat, add butter, and let it melt.

5. 5

   Cook chicken in batches for 3–4 minutes until golden. Flip and cook the other side for about 1 minute. Transfer to a plate and repeat with remaining pieces.

6. 6

   Pour off most of the fat from the skillet and wipe quickly with paper towel, leaving just a thin film.

7. 7

   On medium-high heat, add the wine and let it bubble briskly until reduced by half, about 3 minutes.

8. 8

   Add lemon juice and simmer briefly for 1 minute.

9. 9

   Lower heat, add cubed butter, and swirl until melted and glossy without foaming.

10. 10

    Stir in capers and parsley. Pour the sauce over the chicken and finish with extra parsley if you like.

Recipe Notes

• If using tenderloins, there’s no need to slice; just pound to even thickness. Thighs also work once halved and flattened.

• Grated parmesan helps the coating cling and adds extra savoury depth. Pre-grated store packs are fine if you don’t want to grate your own.

• Choose a crisp white that isn’t sweet or heavily oaked. Chardonnay works well. For a no-wine option, swap with low-sodium chicken broth.

• Capers packed in brine keep the balance of salt and acidity right. Salt-cured capers can overpower the sauce unless rinsed thoroughly.

• A budget-friendly wine is all you need, since subtle complexities cook off during reduction.

• Nutrition numbers assume a small amount of flour and butter is left behind in the pan after cooking.