Chicken Piccata with Capers and Lemon

Instructions

1. Step 1

   Halve the 2 chicken breasts horizontally to make 4 cutlets, then pound them to an even 6 mm thickness. Season both sides with the salt and black pepper.

   Ingredients used: 680.0 gr Chicken Breast, 2.0 gr Ground Black Pepper, 5.0 gr Kosher Salt

   Cookware: Chef Knife, cutting board, Meat mallet

2. Step 2

   Place the flour in a shallow dish. Dredge each cutlet lightly on both sides, shake off the excess, and discard the flour left in the dish.

   Ingredients used: 60.0 gr All-Purpose Flour

   Cookware: kitchen tongs, Shallow Dish

3. Step 3

   Heat the olive oil and 1 tbsp (15 gr) butter in a large skillet over medium heat until the butter foams.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 15.0 gr Unsalted Butter

   Cookware: large skillet

4. Step 4

   Cook the cutlets in batches until golden on both sides and their thickest parts reach 74°C, about 3–4 minutes per side. Transfer them to a clean plate.

   Timer: 16 min (fixed)

   Cookware: kitchen tongs, large skillet, plate

5. Step 5

   Keep the skillet over medium heat. Add the chicken broth, lemon juice, and capers, scraping up the browned residue, then simmer until the sauce reduces slightly.

   Timer: 4 min (fixed)

   Ingredients used: 25.0 gr Caper, 180.0 ml Chicken Broth, 60.0 ml Lemon Juice

   Cookware: large skillet, whisk

6. Step 6

   Reduce to low heat and whisk in the remaining 2 ¼ tbsp (30 gr) butter until the sauce is smooth and lightly thickened.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Unsalted Butter

   Cookware: large skillet, whisk

7. Step 7

   Return the chicken and any collected juices to the skillet. Turn the cutlets in the sauce until hot, then sprinkle with the parsley and serve.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: kitchen tongs, large skillet