Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Course Chicken, Entree, Main Course
Cuisine American, Italian
Chicken piccata features chicken breasts simmered in a delicious caper and lemon white wine sauce.
- 4 chicken breasts pounded to about 1/2 inch thick or cut in half crosswise
- 1/2 cup flour
- 1 lemon zested
- 2 tablespoons olive oil more as needed
- salt & pepper to taste
- 1/4 cup butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 lemon juiced (about 1 1/2 tablespoons)
- 1/2 cup white wine or chicken stock
- 3 tablespoons capers drained
- 2 tablespoons fresh parsley chopped
Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture
Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
Gradually stir in chicken broth whisking after each addition until smooth.
Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.
Calories: 439, Carbohydrates: 11g, Protein: 50g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 174mg, Sodium: 494mg, Potassium: 965mg, Sugar: 1g, Vitamin A: 760IU, Vitamin C: 14.3mg, Calcium: 23mg, Iron: 1.8mg
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