Chicken Piccata Recipe: Bright and Tangy
Bright Chicken Piccata with lemon-caper sauce.
Ingredients
- 4 chicken breasts 1.5 lbs, pounded
- ½ cup flour
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- ½ cup white wine
- ½ cup chicken broth
- ¼ cup lemon juice
- 2 tbsp capers
- 2 tbsp butter
- 1 clove garlic minced
- Optional: Parsley lemon slices
- Suggested Pairings: Pasta white wine
Instructions
- Pound chicken to 1/4-inch; dredge in flour, salt, and pepper.
- Cook chicken in 2 tbsp oil for 3-4 minutes per side; remove.
- Sauté garlic in 1 tbsp oil for 30 seconds; add wine, simmer 2 minutes.
- Add broth, lemon juice, and capers; simmer 3-4 minutes; stir in butter.
- Return chicken, simmer 1-2 minutes; garnish with parsley and lemon.
- Serve with pasta and wine.
Notes
- Use fresh lemon juice.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a dairy-free variation.
- Pair with asparagus.