Chicken Piccata

A classic Italian-American pan sauce built entirely on deglazing — the browned bits left in the pan after searing the chicken are where the flavor lives.

Instructions

1. 1

   Season the chicken cutlets on both sides with salt and pepper, then dredge in the flour, shaking off any excess.

2. 2

   Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter is foaming.

3. 3

   Add the cutlets (working in batches if needed to avoid crowding) and cook until golden brown, 3–4 minutes per side, until cooked through. Transfer to a plate and tent with foil.

4. 4

   Reduce the heat to medium. Add the garlic to the same skillet and cook for 30 seconds until fragrant, scraping up any browned bits from the chicken.

5. 5

   Pour in the white wine and simmer, scraping the bottom of the pan constantly, until reduced by about half, 2–3 minutes — this deglazing step lifts all the flavorful fond into the sauce.

6. 6

   Add the chicken broth and lemon juice and simmer for 3–4 minutes more, until the sauce reduces and slightly thickens.

7. 7

   Stir in the capers and remove the pan from heat.

8. 8

   Whisk in the remaining 2 tablespoons butter, a piece at a time, until the sauce turns glossy and slightly thickened (this technique, called mounting the sauce, gives it body without flour or cream).

9. 9

   Return the chicken to the pan, spooning sauce over each piece, and warm through for 1–2 minutes.

10. 10

    Garnish with fresh parsley and serve immediately, with pasta or crusty bread to soak up the sauce.