Chicken Piccata
Thin chicken cutlets are pan-seared until golden, then finished in a bright, tangy sauce of lemon, white wine, and briny capers. It tastes like a restaurant dish but comes together in one skillet.
Why You'll Love This
- Bright, tangy lemon-caper sauce
- Restaurant-quality results in one skillet
- Ready in 35 minutes
Ingredients
- 2large boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1/2 cupall-purpose flour
- 4 tablespoonsolive oil, divided
- 4 tablespoonsunsalted butter, divided
- 1/2 cupdry white wine
- 1/2 cupchicken broth
- 1/4 cupfresh lemon juice (about 2 lemons)
- 3 tablespoonscapers, drained
- 2 tablespoonsfresh parsley, chopped
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the chicken cutlets dry, then season both sides with the salt and pepper.
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