Chicken Piccata
Ingredients
The chicken
-
2
large
chicken breasts
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
tablespoons
all-purpose flour
The sauce
-
¼
cup
butter
-
¼
cup
olive oil
-
4
cloves
garlic, minced
-
⅔
cup
dry white wine
-
1
tablespoon
capers
-
2
tablespoons
lemon juice
-
2
teaspoons
lemon zest
Instructions
- Prepare the chicken by slicing the breasts in half to create four cutlets and pound them lightly for even thickness.
- Season the chicken with salt and pepper on both sides, then dredge in flour, shaking off the excess.
- Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat and cook the chicken until browned on both sides.
- Remove the chicken and add minced garlic to the pan, sauté for 10 seconds, then add white wine and reduce by half.
- Stir in capers, lemon juice, lemon zest, salt, and pepper, then simmer for a couple of minutes.
- Add the remaining butter, swirl until melted, return the chicken to the pan, and simmer for two minutes before serving with parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
314
Total fat
27g
Total carbohydrates
5g
Total protein
13g
Sodium
798mg
Cholesterol
0mg
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