Martha Stewart's Chicken Piccata

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 4 chicken cutlets, about 1/4-inch thick
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons dry wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me)
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

• 1 dredge chicken: spread flour in a shallow dish; add salt and pepper and whisk to combine. place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess.
• 2 saute chicken: heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. the cooking time will depend on the thickness of the cutlet. transfer the chicken to a platter. pour out any excess fat from the pan.
• 3 deglaze pan and make sauce: return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. cook until the liquid is reduced by half, about 30 seconds. (if the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) remove pan from heat. add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
• 4 serve: immediately pour the sauce over the chicken, and serve.