The Briny Lemon: Chicken Piccata with Sliced Lemon

I started to call this recipe “Easy Chicken Piccata,” but then I thought all chicken piccata recipes (if they’re authentic) are easy. This is one of the simplest yet most flavorful poultry dishes you can take to the table—and it’s pretty. “Piccata” means cooking chicken in a lemony sauce with butter, capers, parsley, and usually either a little chicken broth or white wine. I went with the latter here.

That “lemony” part is especially important—it provides the bright, citrusy pop to complement the savory garlic and herbs and briny capers. In addition to the fresh juice, I threw in some lemon slices for extra flavor and good ol’ fashioned eye appeal.

Serves 4

Ingredients

1/2 cup all-purpose flour
4 6- to 7-oz boneless, skinless chicken breasts
sea salt
freshly ground black pepper
2 tbsp olive oil, plus more as needed
1 medium shallot, finely chopped
1 garlic clove, finely chopped
2 tbsp fresh lemon juice
1 tbsp dry white wine
1 tbsp capers, drained
1 tbsp unsalted butter
8 very thin lemon slices
chopped flat-leaf parsley, for garnish

Preparation

Place the flour in a shallow bowl. Season the chicken with salt and pepper and dredge in the flour, shaking off excess.
Heat a large skillet over medium heat and add the oil. Add the chicken to the pan and cook until just cooked through and beginning to brown, 6-7 minutes per side, depending on thickness. (Add a little more oil if the pan becomes too dry.) Transfer to a plate. Do not wipe out the pan.

Chicken Piccata with Sliced Lemon

After Turning

Add the shallot and garlic to the pan and sauté 1 minute. Add the wine and lemon juice and bring to a simmer, scraping up brown bits. Cook 1 minute.
Reduce the heat to low and add the butter, capers, and lemon slices, stirring until the butter melts. Season with salt and pepper. Return the chicken to the pan, turning to coat in the sauce.