Chicken Piccata
Ingredients
The chicken
-
2
pieces
chicken breasts, butterflied and halved
The coating
-
⅓
cup
all-purpose flour
-
to taste
none
salt
-
to taste
none
freshly ground black pepper
The cooking fat
The sauce
-
1
Tbsp
minced garlic
-
1 ¼
cups
low-sodium chicken broth
-
1 ½
tsp
cornstarch
-
2
Tbsp
fresh lemon juice
-
1
Tbsp
butter
-
¼
cup
heavy cream
The garnish
-
3
Tbsp
chopped fresh parsley
-
2
Tbsp
capers, rinsed
Instructions
- Let the chicken rest at room temperature for 10 minutes.
- Whisk together flour, salt, and pepper in a shallow dish.
- Heat olive oil in a skillet over medium-high heat.
- Dredge both sides of the chicken cutlets in the flour mixture and add to the skillet.
- Sear the chicken until browned on one side, then flip and cook until done.
- Transfer the chicken to a plate and keep warm.
- Add garlic to the pan and sauté until golden.
- Pour in chicken broth and bring to a boil, scraping up browned bits.
- Allow the broth to simmer until reduced by half.
- Whisk cornstarch with a little broth, then add to the skillet with lemon juice.
- Simmer until slightly thickened, then remove from heat and stir in butter and cream.
- Return the chicken to the skillet, spoon sauce over it, and sprinkle with capers and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
21g
Total carbohydrates
11g
Total protein
29g
Sodium
339mg
Cholesterol
118mg
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