Chicken Piccata
Ingredients
The chicken
-
2
lbs
chicken breasts (or pre-sliced cutlets)
-
to taste
salt
The coating
-
½
cup
all-purpose flour (or sub GF flour blend)
The cooking fats
-
2–3
tablespoons
olive oil (lite, not extra virgin)
-
4
tablespoons
butter, plus more for cooking chicken
-
½
teaspoon
salt
The sauce
-
1
large
shallot, finely diced
-
4
cloves
garlic, chopped small
-
2
tablespoons
capers, drained
-
½
cup
white wine
-
½
cup
chicken broth
-
to taste
black pepper
-
2
tablespoons
lemon juice (adjust to taste)
-
¼
cup
parsley, chopped
-
lemon wedges
Instructions
- Slice chicken breasts in half length-wise and pound to an even thickness.
- Season both sides of the cutlets with salt and dredge in flour.
- Sear the cutlets in a skillet with olive oil and butter for a few minutes on each side until lightly browned.
- Remove chicken and sauté shallots and capers in the same pan.
- Add garlic and cook for another minute, then add wine and scrape the pan.
- Simmer the wine for a few minutes, then add chicken broth and black pepper.
- Whisk in butter until emulsified, then return chicken to the pan to heat through.
- Finish with lemon juice and parsley, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
12.4g
Total carbohydrates
7.6g
Total protein
26.9g
Sodium
253.8mg
Cholesterol
98mg
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