Food and Recipes Recipes Cast-Iron Chicken Piccata 5.0 (1) 1 Review 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 20 mins Total Time: 30 mins Yield: Serves 4 (serving size: 1 chicken cutlet and 1/4 cup sauce) Ingredients 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 Directions 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. Rate it Print