CHICKEN PICCATA

Chicken Piccata

• YIELD
4 servings

• TIME
25 minutes

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.

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INGREDIENTS

• 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)

• Kosher salt and black pepper

• All-purpose flour, for dredging

• 6 tablespoons unsalted butter

• 3 tablespoons extra-virgin olive oil, plus more as needed

• 1 shallot, peeled and sliced lengthwise

• 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)

• ¾ cup chicken stock

• 4 teaspoons drained capers

• Coarsely chopped fresh parsley, for garnish (optional)

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• Nutritional Information

Nutritional analysis per serving (4 servings)
489 calories; 33 grams fat; 13 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 41 grams protein; 655 milligrams sodium; 

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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PREPARATION

1 Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

2 In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.

3 Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

4 Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.

5 Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.