Chicken Piccata
from kristineskitchenblog.comThis restaurant-quality Chicken Piccata is an easy yet impressive dish that's ready in just 30 minutes! Thin-sliced chicken breasts are dredged in flour, pan-fried until golden brown and served with a delicious lemon butter caper sauce.
Servings: 4 servings
Calories: 319kcal
Ingredients
- 2 boneless, skinless chicken breasts or 4 chicken cutlets, about 1.5 pounds chicken total
- salt and pepper
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ¼ cup fresh lemon juice
- ½ cup dry white wine or chicken broth
- 3 tablespoons capers
- 2 tablespoons chopped fresh parsley
- lemon slices for serving
Instructions
- Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. If the chicken cutlets are thicker than ½-inch or uneven in thickness, pound them with a meat mallet or rolling pin to an even thickness, no thicker than ½-inch. (Cover the chicken with a piece of plastic wrap or parchment paper or place in a zip-top bag before pounding to prevent splattering.)
- Season both sides of the chicken cutlets with salt and pepper.
- Place the flour in a bowl or shallow baking dish. Coat each piece of chicken in the flour, gently shaking off any excess flour.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches if needed to not overcrowd the pan, brown the chicken on both sides, about 4-5 minutes per side. The chicken should be almost, but not fully, cooked through at this point. Remove browned chicken to a clean plate. (If browning chicken in two batches, you may need to add an extra tablespoon or two of olive oil for the second batch.)
- Add the lemon juice, white wine (or chicken broth) and capers to the skillet. Cook, stirring and scraping up any browned bits from the bottom of the pan, for about 2 minutes. Add salt and pepper to taste, if needed.
- Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate.
- Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat. Drizzle sauce over chicken. Garnish with chopped fresh parsley and lemon slices and serve.
Video
Notes
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or place chicken and sauce in a covered dish and reheat in a 350° F oven until hot.
Nutrition
Calories: 319kcal | Carbohydrates: 14g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 59mg | Sodium: 236mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg
