Easy Chicken Piccata
Fast and healthy, you can have dinner on the table in 35 minutes.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 2 large skinless, boneless chicken breasts 6-8 oz each
- 4 tablespoon Extra virgin olive oil
- flour for dredging
- salt and pepper for seasoning
- 4 tablespoon butter
- 2 lemons 1 sliced, 1 juiced
- 4 cloves garlic minced
- 3 Tbsps capers drained
- ½ cup dry white wine or substitute chicken broth
- ¼ cup parsley minced
Instructions
- Warm oven to about 250° F.
- For large breasts slice the breast in halve horizontally. (So the 1 breast makes 2 portions half the thickness of the original breast.) Place chicken portions between double layers of plastic wrap and pound with a meat hammer to make a uniform cutlets about ¼" thick.
- Dredge each cutlet in flour and sprinkle with salt and pepper.
- Heat oil in a skillet. When hot fry the cutlets in a single layer 3-4 minutes per side. If you have to work in batches remove the seared breast to an oven proof plate while you sear the other cutlets. Place all cutlets on the plate and keep warm while you finish the sauce.
- Add the butter to the skillet. When hot add the lemon slices and allow them to brown. Add the garlic and stir for 1 minute. Add the wine and scrape up any brown bits stuck to the bottom of the skillet. Add the lemon juice and parsley. Add the chicken cutlets back to the pan and stir to coat with the sauce. Add the capers and allow cutlets and capers to heat through.
- Serve with rice or crusty bread to soak up the sauce.
Nutrition
Calories: 350kcal | Carbohydrates: 10g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 337mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 1mg