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The Cozy Cook Chicken Piccata

Golden seared chicken cutlets in a silky white wine, lemon, and caper sauce finished with a classic cold butter technique for a restaurant-quality weeknight dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Italian, Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts sliced into 3 thin pieces each
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup all-purpose flour
  • 0.25 cup Parmesan cheese finely grated
  • 1 tsp garlic powder
  • 3 tbsp olive oil
  • 1 tbsp salted butter for searing
  • 0.5 cup dry white wine Chardonnay or Pinot Grigio
  • 4 cloves garlic thinly sliced
  • 2 tbsp capers drained
  • 1 cup chicken broth
  • 2 tbsp fresh lemon juice freshly squeezed
  • 2 tbsp cold salted butter added at the very end for sauce finish
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Meat mallet
  • Large plate for dredging

Method
 

  1. Slice each chicken breast horizontally into 3 thin cutlets. Place between plastic wrap and pound each to a uniform 1/4-inch thickness using a meat mallet.
  2. Combine flour, Parmesan, garlic powder, salt, and pepper on a large plate. Pat chicken dry, then coat each cutlet in the flour mixture on both sides. Tap off any excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in batches for 3 to 4 minutes per side until golden brown. Do not crowd the pan. Set aside on a plate.
  4. Wipe the pan lightly, leaving some brown bits. Add white wine and sliced garlic. Simmer over medium heat for 4 to 5 minutes until the wine has reduced by about half.
  5. Add capers, chicken broth, and lemon juice to the skillet. Stir to combine and bring to a simmer.
  6. Return chicken and any accumulated plate juices to the pan. Spoon sauce over the cutlets, partially cover, and cook for 3 to 5 minutes until the sauce thickens slightly and chicken reaches 165°F internally.
  7. Reduce heat to low. Add 2 tablespoons of cold butter and swirl gently into the sauce until fully melted and incorporated. Do not let the sauce boil after this step.
  8. Garnish with fresh parsley and serve immediately over pasta or mashed potatoes.

Notes

Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over low heat with a splash of chicken broth. Wine substitute: Replace white wine with additional chicken broth plus 1 teaspoon white wine vinegar for acidity. Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Always use freshly squeezed lemon juice for the best flavor.