Chicken Piccata

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 chicken breasts (skinless and boneless, cut in half lengthwise)

¼ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

¼ cup all-purpose flour (for dredging)

4 tablespoon butter (unsalted)

2 tablespoon olive oil

⅓ cup lemon juice (freshly squeezed)

½ cup white wine (dry)

¼ cup capers (brined)

⅓ cup parsley (fresh, chopped)

Directions

Prep Chicken: If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.

Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.

Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.

Nutrition

• Serving Size: 1 chicken piece
• Calories: 289 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Cholesterol: 66 mg
• Sodium: 520 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 13 g