A quick and easy weeknight dinner!

Pan Seared Chicken Piccata

Recipe Snapshot

Servings

6

Total Time

40 minutes

Course

dinner

Ingredients

Combine flour, Kosher salt, and  black pepper in a shallow bowl, then mix well. Dredge each chicken cutlet in the seasoned flour, making sure to coat evenly on all sides. Shake off excess flour, then transfer to a plate.

Dredge the chicken cutlets

1

Heat olive oil and butter in a large skillet over medium-high heat. Add the cutlets (working in batches, as needed), then cook undisturbed until golden brown. Add an additional olive oil and butter, if needed, when cooking the second batch. 

Pan sear the cutlets

2

To the pan, add shallot and lemon cut into rounds. Season lightly with Kosher salt, then cook until fragrant and softened. Add the smashed garlic cloves, then cook. Pour in white wine, then use a spatula to scrape any browned bits from the bottom of the pan. Cook.

Make the piccata sauce

3

Remove the pan from the heat, then swirl or whisk in the remaining 2 Tbsp butter until melted. Taste and adjust seasoning. Serve the chicken with the sauce poured on top, then garnish with 2 Tbsp chopped parsley and a pinch of flaky sea salt.

Finish the sauce

&

Meet Author

Ari

More Recipes

Skillet Chicken with White Beans and Kale

Chicken Florentine