Skillet Dishes

Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (or 4 chicken cutlets, about 1.5 pounds chicken total); salt and pepper; ½ cup all-purpose flour; 3 tablespoons olive oil; 3 tablespoons unsalted butter; ¼ cup fresh lemon juice; ½ cup dry white wine (or chicken broth); 3 tablespoons capers; 2 tablespoons chopped fresh parsley; lemon slices (for serving)

4 servings

分量

10 minutes

調理時間

28 minutes

総時間

料理を始める

材料

2 boneless, skinless chicken breasts (or 4 chicken cutlets, about 1.5 pounds chicken total)

salt and pepper

½ cup all-purpose flour

3 tablespoons olive oil

3 tablespoons unsalted butter

¼ cup fresh lemon juice

½ cup dry white wine (or chicken broth)

3 tablespoons capers

2 tablespoons chopped fresh parsley

lemon slices (for serving)

手順

Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. If the chicken cutlets are thicker than ½-inch or uneven in thickness, pound them with a meat mallet or rolling pin to an even thickness, no thicker than ½-inch. (Cover the chicken with a piece of plastic wrap or parchment paper or place in a zip-top bag before pounding to prevent splattering.)

Season both sides of the chicken cutlets with salt and pepper.

Place the flour in a bowl or shallow baking dish. Coat each piece of chicken in the flour, gently shaking off any excess flour.

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches if needed to not overcrowd the pan, brown the chicken on both sides, about 4-5 minutes per side. The chicken should be almost, but not fully, cooked through at this point. Remove browned chicken to a clean plate. (If browning chicken in two batches, you may need to add an extra tablespoon or two of olive oil for the second batch.)

Add the lemon juice, white wine (or chicken broth) and capers to the skillet. Cook, stirring and scraping up any browned bits from the bottom of the pan, for about 2 minutes. Add salt and pepper to taste, if needed.

Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate.

Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat. Drizzle sauce over chicken. Garnish with chopped fresh parsley and lemon slices and serve.

栄養

サービングサイズ

カロリー

319 kcal

脂肪総量

21 g

飽和脂肪

7 g

不飽和脂肪

12 g

トランス脂肪

コレステロール

59 mg

ナトリウム

236 mg

炭水化物総量

14 g

食物繊維

1 g

糖質総量

1 g

タンパク質