Lemon Chicken Piccata

• 总时间: 30 minutes

配料

2 large boneless, skinless chicken breasts or 4 chicken cutlets (~1 to 1 ¼ lbs)

3 tablespoons all-purpose flour (use gluten-free, if needed)*

½ teaspoon fine salt

⅛ teaspoon black pepper

3 tablespoons olive oil, divided

4 garlic cloves, minced

1 cup chicken broth, homemade or store-bought

1 1/2 teaspoon rice vinegar

2 tablespoons capers, drained

1 1/2 teaspoon Dijon mustard

3 tablespoons unsalted butter

2 tablespoons lemon juice (juice of ½ lemon)

¼ cup chopped fresh parsley

Lemon zest for serving

Mashed potatoes and lemon wedges or slices, optional for serving

步骤

To make the chicken cutlets, slice the chicken breasts in half crosswise to create 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap until they’re about ½” thick.

In a shallow bowl, place the flour, garlic powder, salt and pepper; stir to combine.

Working one at a time, place the cutlets in the bowl and toss until coated in flour on all sides. Transfer the floured cutlets to a plate or cutting board. Discard any unused flour mixture.

In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. When the oil starts to shimmer, add the cutlets to the pan.

Cook the cutlets, without moving them, until golden brown underneath, about 2 minutes per side. Then, turn each cutlet over and cook on the other side, without moving, just until the chicken is nearly cooked through (about 1-2 minutes). Transfer the chicken to a clean plate. Be sure to cook your chicken for as long as it takes to see no pink on the inside and get the internal temperature to 165 F.

Lower heat slightly, add garlic, and sauté, about 30 seconds.

Increase the heat to medium-high and add the broth, rice vinegar, capers, and mustard to the skillet. Cook, stirring and scraping up any browned bits stuck to the bottom of the skillet, until the liquid is reduced by half, about 3 minutes.

Add 3 tablespoons of butter total, 1 tablespoon at a time, whisking after each addition until fully melted and the sauce looks glossy and slightly thickened.

Return the chicken to the skillet. Spoon the sauce over the chicken and continue to simmer vigorously until the chicken is cooked through and the sauce lightly coats the spoon, about 2 minutes. Remove from heat and stir the lemon juice into the sauce. Taste and season with additional salt and pepper, as desired.

Transfer the chicken to a serving plate or platter. Spoon the sauce over the top of the cutlets. Note: The sauce will thicken more as it cools.

If desired, serve chicken and sauce over mashed potatoes.

Garnish with parsley, lemon zest, and lemon wedges.

Store any leftovers in an airtight container in the fridge for up to 3 days.

备注

For a thicker sauce, simmer longer or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).