Chicken piccata is one of those dishes that has been around forever and sounds fancy-shmancy — but it really isn’t. Piccata is a lemon-butter sauce that looks and tastes elegant but you can make it in less than half an hour. By the way, traditional piccata doesn’t include cream but it adds a little extra yumminess. — L. Weal
4 tablespoons salted butter
2 tablespoons olive oil
1/2 cup flour
4 boneless, skinless chicken breasts
ground black pepper
3/4 cup chicken broth
1/4 cup lemon juice
1/3 cup heavy cream
1/4 cup capers, drained and rinsed
2—3 tablespoons dried parsley
large (12-inch) skillet
2 large plates
measuring cups and spoons
1. Melt 2 tablespoons butter and 2 tablespoons oil in skillet over medium-low heat. Place flour onto first plate. Sprinkle both sides of chicken with salt and pepper, then dredge in flour, coating thoroughly. Shake off excess flour.
2. Raise heat to medium and cook chicken 2-3 minutes per side, depending on thickness. Transfer cooked chicken to second plate.
3. Remove skillet from the heat and add chicken broth, cream, and lemon juice and stir for a few minutes to combine. Return to medium-low heat and stir well, making sure to scrape up the browned bits left behind in the skillet until mixture begins to simmer.
4. Return chicken to skillet and reduce heat to low. Simmer 5 minutes.
5. Remove chicken to plate. Add 2 tablespoons butter to sauce and stir well until sauce is smooth and velvety.
6. Add capers, simmering the sauce until capers are heated through.
7. Pour sauce over chicken. Garnish with dried parsley.
NOTES & TIPS
• Rinsing the capers reduces their tang, leaving behind enough saltiness to brighten the flavor of this dish without overwhelming it.
• When browning the chicken in the first step, avoid overcrowding. Brown a few pieces at a time, adding more butter and oil to the pan as needed.