Cast-Iron Chicken Piccata

- Photo: Greg Dupree Styling: Caroline M. Cunningham
Photo: Greg Dupree Styling: Caroline M. Cunningham

One (cast iron) dish and dinner is done, thanks to quick and easy, Cast-Iron Chicken Piccata. Tip: Wait to add lemon juice, capers, and parsley until the very last minute before serving. This step should help maintain their vivid color and bold flavor.

Hands-on time: 20 minutes
Total time: 30 minutes
Yields: Serves 4 (serving size: 1 chicken cutlet and 1/4 cup sauce)


4 (5- to 6-oz.) chicken cutlets

1/2 cup (2 oz.) all-purpose flour

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

1 large egg white, lightly beaten

6 tablespoons (3 oz.) salted butter, divided

2 tablespoons olive oil, divided

1 cup reduced-sodium chicken broth

1/4 cup fresh lemon juice

2 tablespoons brined capers, drained and rinsed

1/3 cup chopped fresh flat-leaf parsley

Hot cooked pasta

How to Make It

Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.

Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.


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