Chicken Piccata Recipe (VIDEO)
Chicken Piccata is an easy and delicious one-pan chicken dinner with a light lemon and caper sauce that makes you feel like you’re eating in a restaurant.
Foto: Natasha's Kitchen
Ingredients
- 3 chicken breasts (large) (boneless, skinless)
- 1/2 cup all-purpose flour
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 4 Tbsp unsalted butter (divided)
- 3 Tbsp olive oil
- 1/2 cup dry white wine such as chardonnay
- 1/4 cup fresh lemon juice ((juice of 1 large lemon))
- 3 Tbsp capers (rinsed under cold water)
- 1 small lemon (sliced into rings)
- 1/4 cup parsley
Steps
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Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
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Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
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Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
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In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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