Chicken Piccata
Chicken Piccata is lightly breaded and pan-fried chicken served with a creamy lemon butter piccata sauce and capers for a simple, easy meal.
Servings: 4 people
Ingredients
- 4 chicken cutlets about 1 ½ pounds
- Salt and pepper
- 1 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil more as needed
Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/3 cup fresh lemon juice
- 1 cup chicken broth
- 1/4 cup capers drained
- 2 tablespoons fresh minced parsley
Instructions
- Place flour in a flat bottomed dish with high sides, like a pie plate. Season both sides of the chicken cutlets with salt and pepper and dredge through flour, shaking off any excess.
- Melt butter and olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook golden; about 4-5 minutes per side. Remove from heat and transfer chicken pieces to a paper towel lined plate.
- Make the sauce. Melt 3 tablespoons butter in the skillet, scraping up the brown bits on the bottom. Whisk in flour until smooth and cook until golden; 1-2 minutes. Gradually stir in chicken broth and simmer until thickened. Stir in lemon juice and capers.
- Taste and add a pinch or two of salt and pepper, then return the chicken to the pan. Simmer for 5 minutes., then stir in fresh parsley. Serve immediately.
Notes
- Serve over this pasta, like angel hair, or mashed potatoes.
- If you can't find chicken cutlets, use regular chicken breasts pounded this, or cut to size.
Nutrition
Calories: 519kcal | Carbohydrates: 29g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 842mg | Potassium: 741mg | Fiber: 1g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 3mg
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