Chicken Piccata

Photo by Scott Phillips

Ingredients

Kosher salt and freshly ground black pepper
3 Tbs. capers, rinsed and chopped
2 medium cloves garlic, thinly sliced
¾ cup lower-salt chicken broth
2 Tbs. fresh lemon juice; more as needed
¼ cup chopped fresh flat-leaf parsley
1 Tbs. unsalted butter
+ 2 more ingredients
- 8 boneless, skinless, thin-cut (¼ to ½ inch thick) chicken breast cutlets, (about 1-½ lb.)
- 2 to 3 Tbs. extra-virgin olive oil; more as needed

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a 12-inch heavy-duty skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Shingle...

View full recipe at Fine Cooking

Comments

Variations on Chicken Piccata

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