Chicken Piccata with Capers recipe
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Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves ¼ cup all-purpose flour 1 tablespoon butter 1 tablespoon olive oil ½ cup white wine ¼ cup fresh lemon juice 2 tablespoons capers 2 teaspoons minced garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley
Nutrition Info
- 330.4 caloriescarbohydrate: 9.6 gcholesterol: 111.4 mgfat: 11.8 gfiber: 0.5 gprotein: 39.3 gsaturatedFat: 3.8 gservingSize: -sodium: 386.6 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Piccata with Capers
Directions
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Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
Melt butter with olive oil in a large skillet over medium-high heat, cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon, cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
Drizzle sauce over and around the chicken, garnish with parsley.