Chicken Piccata
This Chicken Piccata is quick and easy to make and will absolutely WOW your taste buds! Featuring a lemon-wine-butter-caper sauce that is absolutely mouthwatering, it's no wonder this classic Italian dish is famous the world over!
Ingredients
- 2 boneless skinless chicken breasts , cut in half lengthwise and pounded to an even thickness
- 1/3 cup all-purpose flour
- 3 tablespoons butter
- 1 clove garlic , minced
- 1 shallot , minced
- 1/2 cup dry white wine
- 1/2 cup quality chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons all-purpose flour
- 1/4 cup capers , rinsed and drained
- 2 tablespoons parsley
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- sliced lemons for garnish
Instructions
- Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
- Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add the capers, parsley and butter.Return the chicken to the pan, coating with the sauce, and heat through for a minute. Add some sliced lemons for garnish. Serve immediately. Traditionally served with pasta. Alternatively can be served with potatoes or rice.
Nutrition
Calories: 271kcalCarbohydrates: 12gProtein: 14gFat: 16gSaturated Fat: 9gCholesterol: 74mgSodium: 506mgPotassium: 299mgFiber: 1gSugar: 1gVitamin A: 638IUVitamin C: 7mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!