How to Keep Chicken Picatta Tender

Making tender chicken piccata requires using thin pieces of chicken breasts.

Chicken piccata is an Italian main dish featuring chicken breasts covered in a delicate sauce made from butter, lemon and capers. Dishes such as this can turn out tough if the chicken cooks too long, drying it out and robbing it of its natural, tenderizing juices. The key to making chicken piccata that turns out tender every time is to use thin cutlets that can be sauteed quickly. Does this Spark an idea?

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Skillet
Unsalted butter
Olive oil
Chicken breasts
Knife
Plastic wrap or zipper-lock bag (optional)
Meat mallet (optional)
Salt
Ground black pepper
All-purpose flour
Bowl
Tongs
Platter
Aluminum foil

Instructions

- 1
  
  Preheat a large skillet over medium-high heat. Add 2 tbsp. unsalted butter and 2 tbsp. olive oil to the skillet, to melt the butter and mix the fats.
- 2
  
  Prepare the chicken for sauteing. Butterfly the chicken breasts in half lengthwise using a sharp knife. Or wrap the chicken breasts in plastic wrap or zipper-lock plastic bags, and pound them to a 1/4-inch thickness using the flat side of a meat mallet.
- 3
  
  Sprinkle the chicken breast pieces liberally with salt and ground black pepper. Dredge the chicken breasts in a bowl filled with all-purpose flour, then place in the skillet using tongs -- laying each piece away from you as you place it in the pan.
- 4
  
  Saute the chicken breast pieces for 3 minutes until browned. Flip the chicken, and saute for another 3 minutes. Saute any additional pieces of chicken this way, using additional butter and olive oil, if necessary. Set aside the chicken on a platter. Tent the platter with foil, to keep the chicken warm as you complete the dish by making the piccata sauce.