Creamy Chicken Piccata

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 40 minutes

材料

2 large boneless, skinless chicken breasts (approximately 8 ounces each; or 4 chicken cutlets, approximately 4 ounces each)

½ cup all-purpose flour (plus more as needed)

4 tablespoons unsalted butter (divided)

5 tablespoons extra-virgin olive oil (divided)

¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

2 tablespoons unsalted butter

4 cloves garlic (minced)

¼ cup brined capers (rinsed well)

3 tablespoons fresh lemon juice

½ cup low-sodium chicken stock

½ cup heavy cream (at room temperature)

1 teaspoon fresh lemon zest

⅓ cup chopped fresh parsley

salt (to taste)

freshly cracked black pepper (to taste)

angel hair pasta

手順

For the Chicken

Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp chef's knife to trim chicken breasts, then slice each chicken breast in half horizontally, creating 4 thin chicken cutlets total. Set cutting board aside.

Add ½ cup all-purpose flour to shallow bowl. Place one chicken cutlet in flour and press lightly, then turn chicken cutlet over and press other side lightly into flour. Hold chicken cutlet over bowl and shake off excess flour, then place cutlet on large plate and set aside.

Repeat process with remaining chicken cutlets. Add more all-purpose flour as needed to thoroughly cover chicken.

When all cutlets have been dredged in flour, place large skillet on stovetop over medium-high heat. Add 2 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil to pan and continue heating, swirling or tilting pan as needed to cover entire surface.

When olive oil and melted butter begin to sizzle, lay 2 chicken cutlets in skillet, making sure cutlets do not overlap. Cook chicken 3 minutes or until browned on bottom, then flip cutlets over.

Cook cutlets 3 minutes more or until browned on other side. Once both sides are browned, transfer chicken cutlets to large plate and set aside.

Add remaining 2 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil to skillet. Repeat process with remaining chicken cutlets. Once cutlets have been cooked on both sides, transfer cutlets to plate and set aside.

For the Piccata Sauce

Return skillet to heat and add ¼ cup dry white wine. Using large wooden spoon, scrape bottom of skillet to loosen any bits of browned chicken that may have stuck to pan, then reduce heat to medium. Cook wine over medium heat until reduced by 50%, approximately 1 minute.

Add 2 tablespoons unsalted butter, 4 cloves garlic, and ¼ cup brined capers to reduced wine and stir to incorporate. Cook 2 minutes or until garlic is fragrant.

Once garlic is fragrant, add 3 tablespoons fresh lemon juice and ½ cup low-sodium chicken stock. Stir to incorporate, then let mixture cook 5 minutes or until thickened slightly. Stir as needed.

Remove skillet from heat and let cool slightly, then add ½ cup heavy cream, 1 teaspoon fresh lemon zest, salt, and plenty of freshly cracked black pepper. Stir until cream is fully incorporated, then return skillet to heat.

Return chicken cutlets to skillet. Sprinkle ⅓ cup chopped fresh parsley over chicken, then turn chicken over 3 to 4 times to coat chicken in sauce. Simmer chicken in sauce 2 minutes or until sauce thickens slightly, then remove skillet from heat.

To Serve

Spoon sauce over tops of chicken cutlets, then transfer chicken to serving plates with desired portions of angel hair pasta (optional). Spoon remaining sauce from skillet onto chicken cutlets and pasta, then serve immediately.

栄養

• カロリー: 619 kcal
• 脂肪総量: 49 g
• 飽和脂肪: 21 g
• トランス脂肪: 1 g
• コレステロール: 151 mg
• ナトリウム: 513 mg
• 炭水化物総量: 16 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 28 g