Chicken Piccata
Servings: 4 servings
Calories: 523cal
Equipment
Ingredients
- 4 chicken breasts filets boneless, skinless, about 8 ounces each
- 2 tsp salt
- 1 tsp pepper
- ½ cup all purpose flour
- 2 Tbsp olive oil
- 4 Tbsp salted butter divided
- ¾ cup white wine chardonnay, or sub with chicken broth
- 1 Tbsp minced garlic
- juice of 1/2 of a lemon other half cut into 1/4 inch thick slices for garnish
- 2 ½ oz capers drained of liquid
- ¼ cup parsley chopped
Instructions
- Sprinkle both sides of each chicken breast with salt and pepper. Dredge the chicken breasts into a bowl or plate of flour with a pair of tongs, shaking off excess flour after dredging.
- Heat oil and 2 Tablespoons butter in a skillet over medium heat. Add the chicken breasts to the skillet and cook each side about 4 minutes. Remove from skillet and rest on a plate nearby.
- To the skillet add the garlic and remaining butter. Stir for 30 seconds to a minute. Add in white wine or chicken stock and reduce by half, about 5 minutes.
- Add lemon juice and capers. Stir. Add the chicken breasts back to the skillet and top with lemon slices, more capers, and fresh parsley.
Notes
- Serve with mashed potatoes, rice, angel hair pasta, or egg noodles.
Nutrition
Serving: 1serving(1 breast) | Calories: 523cal | Carbohydrates: 15g | Protein: 50g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 2021mg | Potassium: 931mg | Fiber: 1g | Sugar: 1g | Vitamin A: 761IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg
