Chicken Piccata
Bright, tangy sauce of lemon and capers lifts tender, lightly pan-crisped chicken for a weeknight dish that feels special. Quick to make, it balances savory pan juices with a glossy butter finish and a sprinkle of fresh parsley.
1 ½ lb chicken breasts, boneless, skinless, halved horizontally to make 6 cutlets
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp olive oil, divided
4 tbsp unsalted butter, divided
1 clove garlic, minced
½ cup dry white wine
¾ cup low-sodium chicken broth
¼ cup fresh lemon juice
2 tbsp capers, drained
2 tbsp fresh parsley, finely chopped
1 lemon, thinly sliced for garnish (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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