Chicken Piccata

• servings: 3 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

500g (2 large pieces) chicken breast

4 tbsp flour

3 tbsp (20g) parmesan

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

1 tbsp (15g) unsalted butter

2 tbsp (30g) unsalted butter

2/3 cup dry white wine

1 lemon squeezed

3 tbsp (27g) capers

1 1/2 tsp parsley

320g Spaghetti

Directions

Put a salted pot of water on high heat

Crispy Parmesan Chicken:

Butterfly each breast in half.

Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.

Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.

Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate.

Put pasta in pot.

Repeat with remaining chicken.

Chicken Piccata Sauce:

Still on medium high heat, add wine and scrape pan.

Let it simmer rapidly until it reduces by half - around 3 minutes.

Add lemon and simmer 1 minute.

Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

Nutrition

• Calories: 358 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 122 mg
• Sodium: 800 mg
• Total Carbohydrate: 250 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 33 g