The Lello Kitchen
Chicken Piccata with Lemon & Mediterranean Capers
Golden chicken cutlets in a bright pan sauce of lemon, white wine, butter and Mediterranean capers.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
Golden chicken cutlets in a bright pan sauce of lemon, white wine, butter and Mediterranean capers. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
- Dust the chicken lightly with flour and shake off the excess.
- Brown in olive oil over medium-high heat, 2 to 3 minutes per side; transfer to a warm plate.
- Deglaze with wine, reduce by half, then add stock, capers and lemon juice. Simmer 3 minutes.
- Remove from direct heat and swirl in the cold butter. Return the chicken briefly to glaze.
Cook’s notes
- Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Finish with parsley and serve with buttered noodles or a green salad.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
