Easy Chicken Piccata
35 min·Italian
Easy Chicken Piccata
Ingredients
Chicken
- 2 large skinless, boneless chicken breasts
Coating
- 1 cup all-purpose flour
- salt and ground black pepper to taste
Sauce
- ½ stick butter
- ½ cup white wine
- 3 medium lemons, juiced
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
Instructions
6 steps
- 1
Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin.
- 2
Place flour on a plate and dredge each breast on both sides in flour.
- 3
Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes.
- 4
Transfer breasts to a plate, reserving skillet drippings.
- 5
Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more.
- 6
Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
384cal
Protein
31.0g
Carbs
34.0g
Fat
14.0g
