EFK Tested
EFK Chicken Piccata
Thin chicken cutlets with a bright lemon-caper pan sauce. The sauce stays savory and balanced instead of turning sharply sour or overly buttery.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Slice each chicken breast horizontally into two thin cutlets. Place between sheets of parchment and gently pound to an even thickness. Season with salt and pepper, then dredge lightly in flour and shake off the excess.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the cutlets in batches until golden, about 2 to 3 minutes per side. Transfer to a plate.
- Lower heat to medium. Add the wine and scrape up the browned bits. Reduce by about half, then add broth, lemon juice, and capers. Simmer 3 to 4 minutes.
- Return the chicken and accumulated juices to the skillet. Simmer just until the chicken reaches 165°F and the sauce lightly coats a spoon.
- Remove from the heat and swirl in the remaining 2 tablespoons butter. Finish with parsley and optional lemon slices.
Equipment
BlueStar range
de Buyer 12.5-inch skillet
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Meat mallet or heavy pan
Instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.
View this recipe on the original EFK website ↗