A Restaurant-Worthy Chicken Piccata
Golden chicken cutlets simmered in a silky lemon butter sauce.
There are certain restaurant dishes that I order almost every time I see them on a menu, and chicken piccata is one of them. Thin chicken cutlets with a golden crust, a buttery lemon sauce, plenty of capers, and a pile of pasta to soak up every last drop? Of course I’m going to order that.
For years, chicken piccata felt like one of those dishes that was somehow reserved for restaurants, but once I started making it at home, I realized how simple it actually is. The entire dish comes together in about 30 minutes, and most of the ingredients are things you may already have on hand.
This version stays pretty true to the classic. The chicken is pounded thin, lightly dredged in flour, and pan-fried until golden. The sauce starts with white wine, chicken broth, capers, and plenty of fresh lemon before being finished with butter for that silky, restaurant-style finish. I love serving it over angel hair pasta, which catches all of the lemon butter sauce, but mashed potatoes would be equally delicious.
Tips to Take It from Good to Great
Let the wine reduce by half, then add the broth and simmer until reduced by half again. This concentrates the flavor and prevents the sauce from tasting watery.
Add the lemon juice after the sauce has reduced. This keeps the lemon flavor bright and fresh.
Taste before serving. Depending on the size and acidity of your lemons, you may want an extra squeeze of lemon juice or an additional pinch of salt.
Don’t rush the reduction. The sauce should taste concentrated before the butter is added, as the butter will mellow and round out the flavors.
If serving with pasta, toss it with just a few spoonfuls of the sauce and save the rest for the chicken. The sauce is the star of the dish and should be spooned generously over the top right before serving.
Chicken Piccata with Angel Hair
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
