Chicken Piccata is a classic chicken breast dinner that features lemon butter sauce and lots of capers. It's simple and takes only about 30 minutes to make.
Place chicken on the cutting board and place your hand on top of the chicken breast. Make sure to lift your fingers up and not curve them down when cutting the chicken.
Using a sharp knife, slice each chicken breast in half, width-wise. Try to split it right in the middle to get the halves that are as even as possible. This will ensure similar cook time. Repeat with all the chicken breasts.
Combine parmesan cheese, flour, salt, and pepper in a bowl and mix well. Dip each cutlet into the flour mixture to coat it all over.
Cooking the Chicken:
Heat up the oil in a large pan over medium to medium-high heat. Add butter and let it melt. Sauté the chicken in two batches to avoid overcrowding the chicken in the pan.
Sauté on both sides until chicken is just about done. Take the sautéed cutlets out and set aside.
Prepare the Sauce:
Lower the heat to medium. Add a little more oil and add garlic. Stir and sauté until garlic starts to turn golden brown.
Deglaze the pan with wine (use your spatula to scrape the bottom of the pan, it will add more flavor). Stir in the chicken stock and let it simmer a few minutes until the mixture is about half way cooked out.
Add lemon juice, lemon zest, capers and some salt and pepper. Bring to simmer.
Return cutlets to the pan and cook just a few more minutes.
Finish the chicken with fresh minced parsley and serve.
Notes
*Gluten Free - Use Gluten Free all purpose flour instead if you need to make this Chicken Piccata gluten free. Remaining ingredients should already be gluten free but double check the packaging just in case.