Chicken Piccata
Take an Italian classic right into your home with this chicken piccata recipe. The dish takes chicken and cooks it in a lemony, caper sauce.
Servings: 4
Calories: 279kcal
Ingredients
- 1 1/2 lb skinless and boneless chicken breasts butterflied and then cut in half
- all-purpose flour for dredging
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 6 tbsp unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine
- 1/4 cup brined capers rinsed
- 2 tbsp fresh parsley chopped
- 1 lemon sliced
Instructions
- Slice the chicken breast halves horizontally, butterflying them open. If the pieces are thick, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- In a bowl, mix together the flour, salt, and pepper. Dredge them thoroughly in the flour mixture until well coated.
- Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half of the chicken pieces and brown for about 3 minutes per side. Remove the chicken from the pan and reserve it on a plate.
- Add the remaining breasts to the and cook.
- Add the breasts to a roasting pan with a rack and keep in a warm oven while you prepare the sauce.
- Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce the sauce by half.
- Whisk in the remaining 2 tablespoons of butter.
- Plate the chicken and serve with the sauce poured over the chicken immediately. Sprinkle with parsley and fresh lemon juice.
Nutrition
Calories: 279kcal | Carbohydrates: 3g | Protein: 1g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 0.4mg