This is a quick and easy recipe for chicken piccata is an Italian classic with a sauce of capers, garlic, lemon juice, and white wine.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
330 Calories
Recipe Instructions
Step 1
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
Step 2
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
Step 3
Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
Step 4
Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
Step 5
Drizzle sauce over and around the chicken; garnish with parsley.
Ingredients
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1 tablespoon butter
¼ cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
½ cup white wine
2 tablespoons capers
4 (6 ounce) skinless, boneless chicken breast halves
