Chicken Piccata

4 steps

Updated at: Thu, 17 Aug 2023 07:02:27 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories379.1 kcal (19%)

Total Fat22.2 g (32%)

Carbs13.7 g (5%)

Sugars0.5 g (1%)

Protein27.5 g (55%)

Sodium360.3 mg (18%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 8 ozboneless skinless chicken breast halves

cut in half horizontally and pounded 1/4 inch thick

salt

pepper

freshly ground, to taste

½ cupall-purpose flour

3 Tbsolive oil

3 Tbsunsalted butter

1 Tbsshallot

minced

¼ cupdry white wine

3 Tbsfresh lemon juice

¼ cupchicken broth

2 Tbscapers

drained

2 Tbsflat-leaf parsley

minced, fresh

Instructions

Step 1

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

Step 2

In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.

Step 3

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Step 4

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. Serves 4.

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