Baked Chicken in Piccata Sauce

Ingredients 0/11

Step 1

Make a quick brine: mix some lukewarm water with salt until it dissolves, then soak the chicken cutlets in it for about 15 minutes at room temperature. After that, take the chicken out, pat it dry, and discard the brine. Season each piece with salt and pepper, then lightly coat them in flour, shaking off any extra.

Step 2

Heat your oven to 400°F (200°C) and grease a baking dish. In a large skillet, melt half the butter with the olive oil over medium-high heat until the butter is bubbly and the oil is shimmering. Cook half the chicken cutlets until nicely browned, about 3 minutes per side, then transfer them to the baking dish. Repeat with the rest of the cutlets.

Step 3

Pop the chicken in the oven and bake for around 10 minutes, or until it's cooked through and no longer pink inside—an instant-read thermometer should register 165°F (74°C).

Step 4

While the chicken is baking, use the same skillet to make the sauce. Over medium-high heat, add the chicken stock, lemon juice, and capers, scraping up any browned bits stuck to the pan. Season with garlic, salt, and pepper. Then stir in the remaining butter a tablespoon at a time, stirring constantly until the sauce thickens and becomes silky, about 4 minutes.

Step 5

Once everything’s ready, spoon the sauce over the chicken and serve.