Chicken Piccata
4 portions
25mI love this chicken dish because it is so classic and flavorful and can be paired with a variety of side dishes.
What you will need
2 Boneless Skinless Chicken Breasts
1/2 tsp Salt
1/2 cup AP Flour
3 Tbsp Olive Oil
4 tsp chopped Garlic
⅓ cup dry White Wine
1 Tbsp Capers
4 Tbsp Unsalted Butter
2 Tbsp Lemon Juice
1/2 cup Water
Parsley, optional
(Nutritional facts 161 calories, 8.04 g fat, 11.6 g carbohydrates, 11.05 g protein, 30 mg cholesterol, 684 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion all ingredients.
4
Lay the chicken flat and place your hand on top and cut it in half into two thinner pieces.
5
Place the chicken in a plastic bag, or between two sheets of plastic wrap. Use a meat mallet or heavy pan to flatten the chicken.
6
Pick the leaves off of the stem. Chop the parsley.
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Season the chicken and flour with salt.
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Coat the chicken in flour, shake off the excess.
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Add olive oil to the pan and fry the chicken for 3 minutes or until nicely browned on each side.
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Remove the chicken from the pan and repeat.
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Add the remaining one tablespoon of olive oil and the garlic. Stir over heat until golden brown, for about 2 minutes.
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Add capers and wine, scraping up any browned bits left on the pan. Simmer until almost no liquid is left, about 3 minutes.
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Add the 1/2 cup water and the butter and swirl around and simmer until the butter melts and combines.
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Add the chicken back into the pan and simmer until sauce is thick enough to coat the back of a spoon, about 2 more minutes.
15
Flip the chicken so that it is fully coated with sauce and add salt to taste.
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Once the sauce is cooked down, remove from heat and squeeze the lemon juice over the chicken.
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