Chicken Piccata
Lemon-and-caper butter sauce over quickly seared chicken cutlets — bright and fast.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Dredge: Season the cutlets and coat lightly in flour.
- 2
Sear: Heat the olive oil and 1 tbsp butter and cook the cutlets for 3 minutes per side until golden. Transfer to a plate.
- 3
Make the Sauce: Add the chicken stock, lemon juice, and capers to the pan, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly.
- 4
Mount with Butter: Lower the heat and whisk in the remaining 2 tbsp butter until the sauce is silky.
- 5
Combine: Return the chicken to the pan and spoon the sauce over to warm through.
- 6
Serve: Finish with chopped parsley and serve with pasta or sautéed greens.
Plan it in Listahan
Add Chicken Piccata to your week, check it against your household's allergens, and build the shopping list automatically.