From America's Test Kitchen Season 3: Chicken in a Flash
Many recipes for chicken piccata are either bland or overcomplicated, with extra ingredients that ruin the dish’s simplicity. Many recipes contain just a tablespoon of lemon juice and a teaspoon of capers, neither of which provides much flavor. But chicken piccata is one of those appealing Italian recipes that taste complex but are actually easy to prepare. Our goal was properly cooked chicken with a streamlined sauce that really tastes of lemons and capers.
Many recipes suggest breading cutlets for chicken piccata, but we found that flour alone was sufficient; there was no point building a crisp crust that would end up drenched in sauce. After browning the chicken and sautéing aromatics, we deglazed the pan with chicken broth alone; although wine is sometimes suggested, we found it to be too acidic for this dish. We simmered slices from half a lemon in the broth for a few minutes; this was easier than grating the zest. For maximum lemon flavor in the sauce, we used a full quarter-cup of lemon juice, added when the sauce was nearly done so as not to blunt its impact. Butter gave the sauce body and was preferable to flour, which made it overly thick. Plenty of capers and a bit of parsley finished our ultra-lemony piccata.
If you like, use thinly sliced cutlets available at many supermarkets. These cutlets don't have any tenderloins and can be used as they are.