Chicken Piccata II
Chicken piccata is a delicious Italian dish made with chicken breasts that are pounded thin, dredged in flour, and sautéed in a tangy lemon and caper sauce. It's a flavorful and bright dish that is often served with pasta or rice.
Ingredients
- 4 chicken breasts boneless, skinless
- Salt and pepper
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tablespoons fresh parsley chopped
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
- Dredge the chicken breasts in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.
- Return the chicken to the skillet and coat with the sauce.
- Serve the chicken piccata garnished with chopped parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 394kcal (20%)Carbohydrates: 15g (5%)Protein: 51g (102%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 147mg (49%)Sodium: 691mg (30%)Potassium: 910mg (26%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 278IU (6%)Vitamin C: 12mg (15%)Calcium: 40mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
