Chicken Piccata for Two

Published April 23, 2007.

Why this recipe works:

For a chicken piccata recipe that would produce properly cooked chicken coated in a sauce that really tasted of lemons and capers, we found it best to skip the pounding and instead slice the cutlets in half horizontally. For the best lemon flavor, we simmered thin slices of lemon in the sauce… read more

For a chicken piccata recipe that would produce properly cooked chicken coated in a sauce that really tasted of lemons and capers, we found it best to skip the pounding and instead slice the cutlets in half horizontally. For the best lemon flavor, we simmered thin slices of lemon in the sauce and also used 2 tablespoons of lemon juice, added at the end of cooking to keep it tasting fresh. And we used plenty of capers—a full tablespoon—adding them when the sauce was nearly done so they retained their flavor and structural integrity.

less

Serves 2

If you prefer, buy two large boneless breasts and cut each in half widthwise to make a total of four thin cutlets each about 1/2 inch thick.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection