Description
A classic Chicken Piccata recipe featuring tender chicken cutlets in a flavorful lemon-caper sauce. Perfect for a quick and elegant dinner!
Ingredients
Units
Scale
Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
Seasoned Flour:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley (for garnish)
- lemon slices (for garnish, optional)
Instructions
- Pound Chicken: Place chicken cutlets between plastic wrap and pound to ¼-inch thickness.
- Dredge in Flour: Coat cutlets in seasoned flour.
- Cook Chicken: Sear in olive oil and butter until golden and cooked through.
- Make Sauce: Sauté garlic, deglaze with wine, add broth, lemon juice, and capers. Simmer.
- Finish Dish: Stir in butter, return chicken to skillet, and simmer in sauce.
- Final Touch: Garnish with parsley and lemon slices before serving.
Notes
- Serve with pasta, mashed potatoes, or sautéed greens to soak up the lemony sauce.
- You can substitute boneless thighs for a richer flavor.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 440mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
