Chicken Piccata Recipe
Ingredients
- 1 cup all-purpose flour
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 6 tablespoons unsalted butter (divided (¾ stick))
- 5 tablespoons olive oil (divided)
- ¼ cup diced onion
- 4 cloves garlic (minced)
- ¼ cup white wine
- ¾ cup low sodium chicken broth
- 1 lemon (juiced and zested)
- 3 tablespoons capers (rinsed)
- Chopped fresh parsley (for garnish)
- 8 ounces cooked pasta (½ box)
Instructions
- 1
Line a plate with paper towels. Set aside.
- 2
Place flour in a shallow bowl or pie plate. Set aside.
- 3
Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
- 4
Dredge each chicken breast in the flour, coat all sides, and shake off any excess.
- 5
Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts.
3 min - 6
Sauté
- 7
To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes.
2 min - 8
Deglaze
- 9
Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers.
1 min - 10
Boil
- 11
Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
- 12
Simmer
- 13
Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley.
5 min
Nutrition
Per serving (based on 4 servings)
