Chicken Piccata with Fried Capers

Chicken Piccata with Fried Capers
Photo by Scott Phillips


  • ½ cup homemade or low-salt canned chicken broth
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. cold unsalted butter, cut into 3 pieces
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 lb. thin chicken breast cutlets (see How to slice your own chicken cutlets)
  • 2 Tbs. drained nonpareil capers 2 Tbs. olive oil
  • + 2 more ingredients
    • 1 clove garlic, finely chopped
    • ½ tsp. honey

Rinse the capers and pat them dry with paper towels. Heat the oil in a 10-inch nonstick skillet over medium-high heat. When the oil is hot, add the capers and stir-fry until most of them open like flowers and become crisp and slightly brown, 30 to 60 seconds. Remove the skillet from the heat and ...

View full recipe at Fine Cooking


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