Italian Grandma's Chicken Piccata

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the chicken breast cutlets by pounding them to an even thickness.
   ▶ ≈0:09
2. 2
   Season both sides of the chicken pieces generously with salt and black pepper.
   ▶ ≈0:35
3. 3
   Mix salt and black pepper into the flour, then coat each chicken piece evenly with the seasoned flour.
   ▶ ≈1:38
4. 4
   Heat olive oil and butter together in a pan over medium-high heat, then add the floured chicken pieces.
   ▶ ≈2:20
5. 5
   Pan-fry the chicken for a few minutes on each side until golden brown, then transfer to a warm plate.
   ▶ ≈3:26
6. 6
   In the same pan, add the white wine, lemon juice, and chicken stock, then bring to a gentle boil.
   ▶ ≈6:43
7. 7
   Create a beurre manié (butter and flour paste) to thicken the sauce slightly.
   ▶ ≈7:59
8. 8
   Whisk the butter and flour mixture into the sauce to thicken it and create a glossy consistency.
   ▶ ≈9:04
9. 9
   Return the chicken pieces to the pan with the sauce, add the capers and lemon slices, and simmer gently for a couple of minutes.
   ▶ ≈9:40
10. 10
    Garnish with chopped fresh parsley, taste the dish, and adjust seasoning with salt and pepper as needed.
    ▶ ≈11:13
11. 11
    Plate the chicken pieces with the sauce and serve this aromatic Italian classic immediately.
    ▶ ≈12:16