Chicken Piccata
Ingredients
The chicken
-
8
oz
thin boneless, skinless chicken cutlets
-
1/8
tsp
salt
-
1/8
tsp
pepper
-
2
Tbsp
canola oil
The sauce
-
1/4
cup
all-purpose flour
-
1
cup
low-sodium chicken broth
-
1/2
cup
dry white wine
-
2
Tbsp
capers, rinsed
-
2
medium
garlic cloves, minced
-
4
tsp
fresh lemon juice
-
4
2-inch strips
lemon zest
-
1
Tbsp
unsalted butter, chilled
Instructions
- Dredge one side of each chicken cutlet in flour after seasoning with salt and pepper.
- Heat oil in a skillet and cook four cutlets until golden brown, then flip and cook until no longer pink.
- Transfer cooked cutlets to a plate and tent with foil, then repeat with remaining cutlets.
- Add capers and garlic to the skillet and cook until fragrant, then whisk in flour, broth, wine, and lemon zest.
- Simmer sauce until thickened and reduced, then return chicken to skillet to heat through.
- Remove from heat, whisk in lemon juice and butter, then spoon sauce over chicken and serve.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
12g
Total carbohydrates
4g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
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