Step 1 of 8
Classic Chicken Piccata
Mince the garlic and slice the lemon crosswise about 1/4-inch thick. Set aside.
Tools
Step 2 of 8
Classic Chicken Piccata
Lay the chicken on a baking sheet and season with the salt and pepper. Put the flour in a pie pan and lightly dredge chicken on both sides, patting it gently to create the thinnest possible coating of flour.
PRO TIP If your market doesn't sell chicken cutlets, pound boneless, skinless chicken breasts to 1/2-inch thick between sheets of parchment paper, using a meat mallet or bottom of a heavy saucepan. Chicken needs to be dry to brown evenly. Don’t flour it in advance or the coating can get gummy.
Tools
Step 3 of 8
Classic Chicken Piccata
In a large frying pan, heat the oil over medium heat. Add a single layer of chicken and cook until golden brown on underside, 3-4 minutes. Using tongs, flip the chicken and cook until lightly browned on the other side and cooked through, 3-4 minutes. Transfer to a clean baking sheet and repeat with remaining chicken, adding more oil if needed.
Tools
Step 4 of 8
Classic Chicken Piccata
Using a wad of paper towels and tongs, carefully wipe any darker brown flour from the frying pan (but don't remove all the flour; it helps thicken the sauce). Add the lemon slices to the hot pan and cook over medium heat until golden brown on each side, turning once, 3-4 minutes. Add the garlic and cook, stirring occasionally, until softened, about 1 minute. Add the capers, wine, and chicken broth and bring the liquid to a boil, scraping up browned bits from bottom of pan.
Tools
Step 5 of 8
Classic Chicken Piccata
Boil the sauce vigorously until reduced by half and thickened, about 5 minutes.
Tools
Step 6 of 8
Classic Chicken Piccata
Return chicken to the pan and gently warm through, turning to coat in the sauce.
Tools
Step 7 of 8
Classic Chicken Piccata
Transfer the chicken to a serving platter. Turn off heat under the sauce and add the butter. Let it melt gently, swirling the pan to combine.
Tools
Step 8 of 8
Classic Chicken Piccata
Pour sauce over chicken, and top with parsley if you like. Serve immediately.