Chicken Piccata
This chicken piccata, made with boneless chicken breasts cooked in a buttery lemon and caper sauce, is on the table in less than half an hour. Easy!
Ingredients
- Four (2 1/2 to 3 pounds total) boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons (2 oz) unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons chopped flat-leaf parsley leaves
Instructions
- Place the chicken breasts between a couple pieces of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4 inch thickness.
- Sprinkle the chicken on both sides with salt and pepper. Place the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
- In a large saute pan over medium-high heat, heat the oil and 2 tablespoons butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes.
- Flip the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan and sprinkle with a little more salt and pepper.
- Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons butter.
- Return the chicken to the pan, place it over medium heat, and warm gently for 1 minute, turning to coat both sides of the chicken with the sauce.
- Place the chicken on plates, spoon the sauce over the chicken, and sprinkle with the parsley. Serve immediately. Originally published March 24, 2010.
Nutrition
Serving: 1portion | Calories: 551kcal | Carbohydrates: 13g | Protein: 62g | Fat: 27g | Saturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 388mg | Fiber: 1g | Sugar: 0.3g