A Quick Weeknight Meal: Chicken Piccata

Let’s make juicy chicken!

Chicken Piccata is basic Italian-American restaurant fare. It’s derived from the classic Italian dish, Veal Piccata, made with thin slices of meat that are dredged in flour and sautéed until golden; a lemon butter sauce of pan juices, capers, and parsley is spooned on top. To make the sauce, you set aside the browned meat and add wine or stock to the pan to deglaze it. The liquid loosens the flavorful brown bits that are left behind from the initial sauté, and the sauce is thickened with a knob of butter and flavored with a good squeeze of lemon. Yum!

It's also a really quick and easy meal for a fancy-ish weeknight supper.

You can buy thin chicken cutlets for this, but I prefer to make them myself. Too thin, and they’ll dry out before they brown. To make the cutlets yourself, slice boneless, skinless breasts horizontally (with the knife blade parallel …