Chicken Piccata Recipe (VIDEO)

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 chicken breasts (large) (boneless, skinless)

1/2 cup all-purpose flour

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

4 Tbsp unsalted butter (divided)

3 Tbsp olive oil

1/2 cup dry white wine such as chardonnay

1/4 cup fresh lemon juice ((juice of 1 large lemon))

3 Tbsp capers (rinsed under cold water)

1 small lemon (sliced into rings)

1/4 cup parsley

Directions

Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.

Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.

Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.

In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.

Nutrition

• Calories: 254 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Cholesterol: 57 mg
• Sodium: 659 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 13 g