Chicken Piccata

Instructions

1. Step 1

   Slice each chicken breast horizontally into two cutlets. Place the cutlets between sheets of parchment and pound them to an even 1 cm thickness.

   Ingredients used: 680.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board, Meat mallet

2. Step 2

   Put the flour in a shallow dish. Season the cutlets with ⅝ tsp (4 gr) salt and the ground black pepper, then dredge them in the flour and shake off the excess.

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: Shallow Dish

3. Step 3

   Heat the olive oil and 2 tbsp (30 gr) butter in a large skillet over medium heat. Cook the cutlets in batches until golden on both sides and the thickest part reaches 74°C, then transfer them to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 gr Butter, 30.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

4. Step 4

   Keep the skillet over medium heat, add the garlic, and stir until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large skillet, wooden spoon

5. Step 5

   Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer until the wine reduces by about half.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the chicken stock, lemon juice, capers, and remaining ⅜ tsp (2 gr) salt. Simmer over medium heat until the sauce is slightly reduced.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Caper, 180.0 ml Chicken Stock, 60.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

7. Step 7

   Reduce to low heat and whisk in the remaining 2 tbsp (30 gr) butter until the sauce is glossy and emulsified.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Butter

   Cookware: large skillet, whisk

8. Step 8

   Return the chicken and any collected juices to the skillet. Turn the cutlets in the sauce, warm through over low heat, and finish with the parsley.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: large skillet, tongs