Quick and Easy Chicken Piccata
Chicken breasts are sautéed with lemon, wine and capers that is perfect for a quick dinner.
Ingredients
- 4 boneless skinless thin cut chicken breasts * see note
- ¼ cup (32 grams) all-purpose/plain flour
- ¼ teaspoon salt
- Small pinch freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ¼ cup (59 ml) dry white wine
- ¼ cup (59 ml) lemon juice
- ¼ cup (59 ml) chicken stock or broth
- 3 tablespoons capers drained
- 1 lemon sliced
Instructions
- To a shallow bowl or plate, add the flour, salt and pepper.
- Heat the olive oil and butter over medium heat in a large skillet.
- Dip the chicken breasts into the flour and into the hot pan. Cook for 2 minutes per side.
- When the chicken breasts are done, remove and cover lightly with foil.
- To the same pan, add the wine and lemon juice, cook until slightly reduced. Add the chicken stock, capers, chicken breasts and lemon slices. Simmer for 5 minutes.
- Taste the sauce and add salt if needed, this depends on how salty the stock and capers are. Serve the chicken with the lemon slices and drizzle the sauce.
Video
Notes
If you can't find thin cut chicken breasts, split thick breasts in half horizontally. With the breast on a cutting board, lay your hand flat over and cut horizontally to create 2 thin filets.
Nutrition
Serving: 1breast | Calories: 286kcal | Carbohydrates: 9g | Protein: 25g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 354mg