Once you get cooking, chicken piccata is the type of dish that comes together really quickly. Take a few minutes before you get started to get everything measured, chopped & prepped, making cooking a really smooth, easy, & fun process. To prep: roughly chop the garlic & capers, slice the unsalted butter into 1-tablespoon pieces & prep the wet ingredients by squeezing the Meyer lemon juice into a liquid measuring cup & pouring the wine into the same measuring cup – the total liquid should measure between ¾ & 1 cup. Set aside, within an arm’s reach of the stove for easy, streamlined cooking.

Carefully butterfly each chicken breast, slicing it in half lengthwise. Use a meat mallet to lightly pound each piece of chicken into uniform thickness. There’s no need to go crazy here – just pound out the thickest part of the piece of chicken so it’s about the same thickness as the rest. If you don’t have a meat tenderizer, you can drape a piece of wax paper over the chicken & pound it out using a rolling pin.

Season the chicken liberally with 2 teaspoons kosher salt & ground black pepper as desired. Place the flour on a large plate or shallow bowl. Working one by one, place the chicken into the flour, coating it with a light dusting. Shake off excess flour & set aside.

Add the olive oil to a large skillet over medium heat. Working in batches to avoid overcrowding the pan, carefully add in the breaded chicken. Cook 3-4 minutes per side, until the chicken is golden brown & cooked through. Transfer the cooked chicken to a plate & set aside.

Add the chopped garlic & capers to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, carefully pour the Meyer lemon juice & wine into the skillet. The lemon juice & wine will sizzle as soon as it hits the hot skillet. Using a wooden spoon, scrape up any browned bits that may have formed on the pan. Once the sauce begins to bubble vigorously, add the pieces of butter to the skillet one by one, stirring constantly to combine into a smooth, creamy sauce. As the butter melts, the sauce will thicken & take on a beautiful glossy sheen.

Immediately, drizzling the Meyer lemon sauce over the chicken cutlets. We love Meyer lemon chicken piccata served with some long thin pasta or with our favorite roasted garlic mashed potatoes. Enjoy!