Description
A quick and comforting Chicken Piccata recipe featuring a bright lemon and caper sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 120g all-purpose flour
- 60ml olive oil
- 240ml chicken broth
- 120ml white wine
- 30ml fresh lemon juice
- 30g capers, drained
- 30g unsalted butter
- Fresh parsley, chopped
- Pasta (for serving)
Instructions
- Preheat oven to 95°C (200°F).
- Season chicken with salt and pepper, dredge lightly in flour, and shake off excess flour.
- Heat 30ml olive oil in a skillet on medium-high. Sear chicken for 2–3 minutes per side until golden. Transfer to oven to keep warm.
- In the same pan, add remaining olive oil, white wine, chicken broth, lemon juice, and capers. Boil and reduce for 5–7 minutes, scraping brown bits from the pan.
- Remove from heat, stir in butter until sauce is smooth and glossy.
- Plate chicken, pour sauce over, garnish with parsley, and serve hot with pasta.
Notes
For gluten-free, use rice flour or a light cornmeal. Sauce improves overnight in flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg