This is a quick and easy recipe for chicken piccata with a caper sauce.
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- ¼ cup all-purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup white wine
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Step 1
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
Step 2
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
Step 3
Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
Step 4
Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
Step 5
Drizzle sauce over and around the chicken; garnish with parsley.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 330 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat4g | 19% |
Cholesterol111mg | 37% |
Sodium387mg | 17% |
Total Carbohydrate10g | 3% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein39g | |
Vitamin C10mg | 51% |
Calcium32mg | 2% |
Iron2mg | 11% |
Potassium384mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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