Chicken Piccata

Chicken Piccata. A perfectly cooked pan-seared seared chicken breast, topped with a Lemon Butter Caper Sauce in this quick dinner. This chicken is topped with a bright, lemony sauce that is just tangy enough. It’s incredibly easy to make and delicious!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To butterfly the chicken breast, place your hand on top of it.

Step 2

Cut horizontally into the breast, dividing it in half, until you're about a half-inch from the opposite side. When you're finished, the chicken breast should open like a book.

Step 3

Before pounding, place a single breast in a plastic zip-top bag, pressing out as much air as possible and sealing the bag. To pound the breast, use almost any heavy, flat object, such as a skillet, a meat mallet, or even an empty wine bottle.

Step 4

Season the chicken breasts with salt and pepper, then coat them in flour and shake off excess.

Step 5

In a large skillet over medium-high heat, melt the butter and olive oil together. Add the chicken breasts once the liquid has started to sizzle. Cook for an additional 2 1/2 minutes, or until the chicken is golden brown in color. On the other side, cook the breasts for another 2 1/2 minutes.

Step 6

In the same skillet, cook the chicken, artichokes, and sundried tomato over high heat.

Step 7

To deglaze the pan, pour the wine, then add the lemon juice, chicken stock, and capers. With a spatula, scrape up any accumulated debris at the bottom of the skillet. Reduce, , allow for a 5-minute simmering period.

Step 8

Remove the chicken from the pan and serve with your preferred starch or greens.

Step 9

If you want pasta instead, remove the chicken from the pan and add the previously cooked pasta; it may need more liquid, so add the reserved pasta water and more butter.

Step 10

Garnish with a lemon wedge and parsley if desired.

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