Entree: Italy – Chicken Piccata (Chicken in lemon-caper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) dry white wine (optional)
- 3/4 cup (180 ml) low-sodium chicken stock
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions

1. Pound each chicken breast to an even thickness (about 1/2 inch) between sheets of plastic wrap; season both sides with salt and pepper and dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat; add chicken and cook until golden and cooked through, about 3–4 minutes per side depending on thickness; transfer to a plate and tent loosely with foil.
3. Add wine to the skillet (if using) and simmer 1 minute, scraping up browned bits; pour in chicken stock and lemon juice and bring to a simmer until slightly reduced, about 3 minutes.
4. Stir in remaining 1 tbsp butter and capers until butter melts and sauce thickens slightly; return chicken to the pan and spoon sauce over to warm through for 1–2 minutes.
5. Sprinkle with chopped parsley and serve immediately, spooning sauce over each breast.