Italian Chicken Piccata

Directions

1. 1

   Season and dredge the cutlets

   Season the pounded chicken cutlets generously with salt and pepper, then dredge each in flour, shaking off any excess so only a thin, even coating remains.

2. 2

   Sear to a golden crust

   Heat 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside - don't wash the pan, since all that browned fond is about to become your sauce.

3. 3

   Deglaze with white wine

   Pour the white wine into the same hot skillet, scraping up every browned bit stuck to the bottom with a wooden spoon. Simmer for 2-3 minutes until reduced by about half.

4. 4

   Build the piccata sauce

   Add the chicken broth, lemon juice, and capers, and simmer for 3-4 minutes, letting the sauce reduce further and concentrate in flavor.

5. 5

   Mount the sauce with butter

   Take the skillet off the heat and whisk in the remaining butter a bit at a time until the sauce turns glossy and slightly thickened - this technique, called mounting, is what gives restaurant-style pan sauces their silky finish.

6. 6

   Return the chicken and serve

   Nestle the chicken back into the sauce, spooning it generously over the top. Garnish with chopped parsley and serve immediately, ideally over a bed of pasta to soak up every drop of the sauce.