Easy Chicken Piccata recipe

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Ingredients

2 large skinless, boneless chicken breasts
1 cup all-purpose flour
½ stick butter
salt and ground black pepper to taste
½ cup white wine
3 lemons, juiced
2 tablespoons drained capers
2 tablespoons chopped fresh parsley

Nutrition Info

383.8 calories
carbohydrate: 33.7 g
cholesterol: 96.4 mg
fat: 13.5 g
fiber: 4.9 g
protein: 30.7 g
saturatedFat: 7.7 g
servingSize: -
sodium: 247.3 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.

  2. Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.

  3. Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Recipe Yield

4 servings

Recipe Note

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

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