Chicken Piccata
Ingredients
The chicken
-
1
pound
chicken breasts (boneless and skinless)
-
to taste
salt
-
to taste
pepper
The coating
The sauce
-
1
tablespoon
olive oil (+ more if necessary)
-
½
cup
white wine
-
¼
cup
lemon juice (from about 2 lemons)
-
optional
capers (for garnish)
-
optional
parsley (for garnish)
Instructions
- Trim the fat off the chicken breasts and slice them in half lengthwise to create 4 pieces.
- Cover the chicken with plastic wrap and pound it with a meat tenderizer.
- Season the chicken with salt and pepper, then dredge it in flour.
- Heat olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through, about 4 to 5 minutes per side.
- Remove the chicken and keep it warm on a plate covered with foil.
- Pour the white wine and lemon juice into the pan, scraping the brown bits from the bottom, and cook until reduced by half.
- Pour the sauce over the chicken and serve warm, optionally garnished with capers and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
213
Total fat
7g
Total carbohydrates
7g
Total protein
25g
Sodium
133mg
Cholesterol
73mg
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