Recipe snapshot

Ingredients

For the chicken

• 2 large boneless, skinless chicken breasts (slice horizontally into cutlets)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup all-purpose flour (for a light dredge)
• 2 tablespoons finely grated parmesan, plus more for finishing
• 2 tablespoons olive oil
• 2 tablespoons butter (for searing)

For the piccata sauce

• 1 tablespoon olive oil 
• 1/3 cup dry white wine or extra chicken stock
• 3/4 cup chicken stock
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 to 3 tablespoons capers, drained
• 3 tablespoons butter (for finishing the sauce)
• 1 tablespoon chopped parsley 

To serve

• Cooked angel hair or orzo
• Extra parmesan shavings
• Lemon slices
• A handful of arugula (optional)

Step-by-step

1. Make cutlets. Slice each chicken breast horizontally to create thinner cutlets. If needed, gently pound to an even thickness so they cook evenly.
2. Season and dredge. Season cutlets with salt, pepper, and garlic powder. Mix flour with the parmesan, then lightly dredge each cutlet and shake off excess.
3. Sear. Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear cutlets 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate.
4. Deglaze. Reduce heat to medium. Add wine (or a splash of stock) and scrape up the browned bits. Let it simmer 30 to 60 seconds.
5. Build the sauce. Add chicken stock, lemon juice, and capers. Simmer 3 to 5 minutes until slightly reduced.
6. Finish with butter. Turn heat to low. Whisk in 3 tablespoons butter until the sauce looks glossy and lightly thickened.
7. Return chicken. Nestle chicken back into the skillet and spoon sauce over the top for 1 to 2 minutes to warm through.
8. Plate. Serve over angel hair or orzo. Finish with parmesan shavings and a few extra capers.