Chicken Piccata

1/2 cup salt

1/2 cup sugar

8 boneless, skinless chicken cutlets (about 2 pounds), thin-cut

Pepper

1/4 cup all-purpose flour

4 tablespoons unsalted butter

2 garlic cloves , minced

2 tablespoons drained capers

1 cup low-sodium chicken broth

1/2 cup white wine

4 strips lemon zest (each about 2 inches long)

2 tablespoons juice from 1 lemon

 

1. Whisk 4 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.

 

2. Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Cook 4 cutlets, floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.

 

3. Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to ½ cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice. Serve.

Done