Chicken Piccata

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

1/4 cup olive oil (extra virgin)

1/4 cup unsalted butter

2 large boneless skinless chicken breasts (sliced in half to make 4 total)

1 shallot (finely chopped)

3 garlic cloves (minced)

1/3 cup capers (drained)

3 tbsp fresh lemon juice

1/2 cup dry white wine (chardonnay)

1/2 cup all-purpose flour

2 tbsp fresh parsley (finely chopped)

1/2 tsp red pepper flakes (optional)

salt

pepper

步驟

Begin by chopping your shallot, garlic and squeezing the juice from your lemon, as this recipe comes together quickly - you want everything to be ready.

Prepare your chicken.Take 2 large chicken breasts and either slice them in half to form 4 cutlets or butterfly them to have 2 large pieces. On a cutting board, place parchment paper under the sliced cutlets and more parchment on top. Using a meat mallet, pound them to about 1/4 inch thick. Then, season both sides of the chicken with salt and pepper.

On a plate, add the flour. Dredge each chicken cutlet in the flour, pressing gently on both sides, and shake off excess.

In a large frying pan over medium-high heat, add half the olive oil. Once hot, add the chicken and sear 2–3 minutes per side, until nearly cooked. Remove the chicken and set aside.

Reduce the heat to low-medium. Add the remaining olive oil, shallot, garlic, and red pepper flakes. Cook 2–3 minutes until softened. Add the capers, white wine, and lemon juice. Simmer and scrape any browned bits.

Whisk in the butter until the sauce thickens slightly, 1–2 minutes.

Return the chicken to the pan and bring it to a gentle simmer. Tilt the pan so the sauce pools to one side, then use a spoon to scoop up the sauce and baste it over the chicken until it’s fully cooked and warmed through.

Garnish with fresh parsley and serve immediately.

營養

• 卡路里: 382 kcal
• 總脂肪: 27 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 15 g
• 反式脂肪: 0.5 g
• 膽固醇: 67 mg
• 鈉: 479 mg
• 總碳水化合物: 16 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 15 g