Martha Stewart'S Chicken Piccata Recipe

Name: Martha Stewart'S Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white 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

Servings: persons

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 white 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

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.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Martha Stewart'S Chicken Piccata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martha Stewart'S Chicken Piccata

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