Tender chicken cutlets in a luscious lemony sauce. A recipe that's easy enough for weeknight dinner, delicious enough for a special occasion. Adapted from Cooking Light
How to make chicken cutlets from whole chicken breasts:
Place a chicken breast half in a large plastic baggie left unsealed, and pound gently and evenly with a meat mallet, a small heavy skillet, or a rolling pin, to ⅓-inch to ¼-inch thickness. Repeat with remaining chicken. Cut each thin cutlet in half, if you like the idea of 8 small pieces rather than 4 large.
What to do with the chicken tenders: If the chicken has tenders, pull them out before pounding or slicing the chicken. Tenders are small and tender and don't need to be pounded. They can be floured and cooked along with the larger cutlets.
To make this gluten free dredge the chicken in cornstarch instead of flour.
to make this dairy free use your favorite butter substitute in place of butter.
To make this for a crowd Double or triple all the ingredients and follow this recipe through step 3. Put the sautéed chicken into a large deep roasting pan and pour the sauce on top. If you're not serving it right away, you can put the whole casserole in the fridge, covered, for several hours. When you're ready to finish the dish, cover the pan tightly with a double layer of foil and heat it in a 350ºF oven for 15-20 minutes or until heated through. If it's been chilling in the fridge, it will need an extra 5-10 minutes in the oven.
The Best White Wine For Chicken Piccata: Use a wine that's dry and crisp such as Dry Vermouth, Pinot Grigio or Sauvignon Blanc. Avoid wines that are rich, sweet or oaky which can alter the flavor of your dish.
[This post first appeared on Panning The Globe in Feb 2016. It was updated on Sept 13, 2019 with added nutritional information, added tips for how to make chicken cutlets and how to choose a good cooking wine. It was updated again March 15, 2022 with new photos and answers to frequently asked questions. ]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Keywords: One pan chicken piccata, Chicken with lemon and caper sauce