Easy Chicken Piccata
Easy chicken piccata is ready in the same amount of time it takes to boil water for spaghetti!
Servings: 4 servings
Calories: 305kcal
Ingredients
- 12 ounces chicken breasts (about 2) cut in half and pounded into "paillards".
- 2 lemons juiced
- 1/2 cup dry white wine
- 2 ounces unsalted butter
- salt and pepper
- 2 Tablespoons olive oil
- 1/4 cup capers plus some of the tangy juice
- 1/4 cup fresh parsley chopped
Instructions
- Dredge the breasts in flour and saute them in olive oil for a couple of minutes on each side until golden brown. Chicken should be slightly firm to the touch.
- Remove from pan, cover with foil and keep warm in the oven while making the sauce.
- Wipe out the pan. Melt about 2 tablespoons of butter add 2 teaspoons of flour and cook for a couple of minutes.
- Add the lemon juice, wine, capers and caper juice and cook for a just a couple of minutes more. Taste and adjust seasoning. This is a tangy, tart sauce...more butter will smooth out the tartness.
- Turn off the heat. Whisk in 2-3 tablespoons of butter. Add the chicken pieces back to the pan and swirl to coat with the sauce.
- Top with fresh parsley.
- I always serve this with some form of pasta tossed with olive oil, fresh garlic, fresh chopped parsley and maybe some fresh Parmesan cheese.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 7g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 408mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 35mg | Calcium: 34mg | Iron: 1mg