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Piccata de Pollo Chicken with Lemon Caper Sauce

Chef's notes

This is one of the simplest sauces for chicken. I typically make this dish with lightly floured chicken cutlets sautéed in olive oil and simmed tender in the sauce once deglazed.

The sauce is made with dry white wine or dry vermouth, chicken broth, butter, lemon slices, and capers. Recipe will serve 6.

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Piccata de Pollo Chicken with Lemon Caper Sauce

Ingredients

Cutlets

8-10 Chicken cutlets lightly pounded
Flower seasoned with salt and pepper
Olive oil

Sauce

1 1/2 cup dry vermouth or dry white wine
1 1/2 cup chicken broth
4 tablespoons butter
2 tablespoons drained capers
5 thin lemon slices
Parsley for garnish
Optional, lemon juice to taste

Instructions

Dredge chicken in seasoned flour. Shake off excess.
Sauté cutlets in olive oil over moderate heat until light brown. Remove to a platter.
Deglaze the pan with vermouth or wine. Simmer until mixture is reduced in half. Add chicken until softened (add more broth and wine to keep moisture generous)
Just before ready to serve incorporate and soften butter, capers, and lemon slices.
Place chicken in a serving platter. Top with sauce, garnish with parsley.

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