Chicken Piccata
This flourless chicken piccata is simple, elegant, and packed with flavor. Caramelized red onions and quick-cured lemons mellow the sharpness of capers, while a splash of dry wine brings everything together in a glossy, irresistible sauce.
Equipment
- Sharp chef’s knife
- Cutting Board
- Large glass jar or bowl
- Measuring Spoons
- Measuring cup
- Large skillet
- Wooden spoon or spatula
Ingredients
- 3 chicken breasts thinly sliced
- 3 medium lemons very thinly sliced, ends removed
- 3 tablespoons kosher salt
- 3 tablespoons sugar
- 1 teaspoon white vinegar
- 1/3 cup olive oil
- 2 teaspoons olive oil
- 1 teaspoon butter
- Kosher salt and black pepper to taste
- Pinch of chili flakes
- 1 3.5-ounce jar brined capers, drained
- 1/2 medium red onion thinly sliced
- 3 –4 cloves garlic minced
- 1 1/2 cups dry Prosecco or dry white wine
- 3 –4 tablespoons cold butter
Instructions
- Place the sliced lemons in a large jar or bowl with kosher salt, sugar, and white vinegar. Let stand at room temperature for 1 hour, stirring occasionally, until the salt and sugar dissolve.
- Pour in the olive oil, stir to combine, then refrigerate while you prepare the chicken. (If time allows, refrigerate for up to 24 hours for deeper flavor.)
- Slice each chicken breast into three thin pieces, yielding 9 pieces total.
- Heat 2 teaspoons olive oil and 1 teaspoon butter in a large skillet over medium-high heat.
- Add chicken and season generously with salt, pepper, and chili flakes.
- Brown chicken on both sides, about 3 minutes per side.
- Add capers, red onion, and 4–6 slices of the cured lemon. Sauté for 2–3 minutes, rotating chicken as needed.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the Prosecco. It will bubble vigorously—scrape up any browned bits from the pan.
- Bring to a simmer and reduce by about one-quarter.
- Lower heat and swirl in cold butter, stirring in a circular motion to emulsify the sauce.
- Serve immediately.