Chicken Piccata is an easy and delicious one-pan chicken dinner with a light lemon and caper sauce that makes you feel like you’re eating in a restaurant.
Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.
Nutrition Facts
Chicken Piccata Recipe (VIDEO)
Amount per Serving
Calories
254
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Cholesterol
57
mg
19
%
Sodium
659
mg
29
%
Potassium
259
mg
7
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
13
g
26
%
Vitamin A
474
IU
9
%
Vitamin C
8
mg
10
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.