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 calories
carbohydrate: 9.6 g
cholesterol: 111.4 mg
fat: 11.8 g
fiber: 0.5 g
protein: 39.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 386.6 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

  3. 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.

  4. 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.

  5. Drizzle sauce over and around the chicken, garnish with parsley.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy recipe for chicken piccata with a caper sauce.

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