Description
A perfect weeknight dinner.
Ingredients
Scale
- 2–3 Chicken Breasts, sliced in half and pounded evenly
- flour for coating
- 5 Tbsp Unsalted Butter, divided (3 Tbsp/2 Tbsp)
- 3 Tbsp Extra Virgin Olive Oil
- 1/3 Cup Lemon Juice, freshly squeezed
- 1/2 Cup Chicken Stock
- 1/4 Cup Capers, rinsed
- 14 Cup Parsley, chopped
Instructions
- Butterfly the chicken breasts: Place each chicken breast on a cutting board. Hold your knife parallel to the cutting board and slice horizontally through the thickest part of each breast, slicing the breast in half. Gently pound to create an even surface.
- Season the chicken: Season both sides of the chicken breasts with salt and pepper.
- Dredge in flour: In a shallow dish, place the flour. Dredge each chicken breast in the flour, shaking off any excess.
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the cooking time based on the thickness of your chicken breasts.
- Transfer to a plate: Once cooked, transfer the chicken breasts to a plate and cover with foil to keep warm while you make the piccata sauce.
- Make the piccata sauce: In the same skillet used to cook the chicken, add the remaining tablespoon of olive oil. Add minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Deglaze the pan: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Thicken the sauce: Stir in the capers and simmer the sauce for about 2-3 minutes to allow it to reduce slightly.
- Finish with butter: Remove the skillet from heat and swirl in the remaining tablespoon of butter until it melts and the sauce becomes glossy.
- Serve: Spoon the piccata sauce over the cooked chicken and serve.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sodium: varies based on broth
- Fat: 30 gr
- Saturated Fat: 11.3 gr
- Carbohydrates: 23 gr
- Fiber: 11.8 gr
- Protein: 28.8 gr
- Cholesterol: 92 mg
