Lemon Chicken Piccata Recipe

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 pound boneless skinless chicken breasts

Kosher salt

Ground black pepper

1/2 cup flour, (for dredging)

Extra virgin olive oil

3 tablespoons ghee or butter

1/3 cup lemon juice (from about 2 lemons), plus lemon wedges for serving)

1/2 cup white wine (or chicken broth)

1/4 cup capers (3-ounce jar), rinsed and drained)

Freshly chopped parsley, (for garnish)

手順

Get ready: Set a sheet pan in the oven and heat the oven to 200°F (this is to keep the chicken warm as you work in batches).

Slice the chicken: Place your hand on top of the chicken and use a sharp knife to carefully slice horizontally, starting at the thickest side, to make two thinner cutlets. Optionally, cut them in half crosswise to make smaller pieces (so if you started with 2 large breast halves, you end up with up to 8 smaller pieces).

Season the chicken: Pat the chicken dry and season all over with salt and pepper. Lightly coat on both sides with the flour and shake off any excess flour.

Sear the chicken. In a large cast iron skillet, heat a thin layer of olive oil (about 1/4 cup) over medium-high until shimmering but not smoking. Working in batches, cook the chicken until golden, about 3 minutes per side. Transfer the seared chicken to the oven to keep warm.

Prepare the lemon sauce. In the same skillet (over medium heat), add a drizzle more olive oil. Add the ghee or butter and stir until melted, then stir in the lemon juice, wine, and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.

Finish and serve. Return the cooked chicken to the skillet with the sauce. Lower the heat and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Remove from the heat and garnish with the parsley. Serve with the pan sauce drizzled over top and lemon wedges on the side.

栄養

• カロリー: 348 kcal
• 飽和脂肪: 8.1 g
• コレステロール: 101.4 mg
• 炭水化物総量: 3.1 g
• 食物繊維: 1 g
• タンパク質: 26.3 g