Chicken Piccata

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 379kcal

Ingredients

  • 1 lb Chicken breast boneless skinless sliced into medallions
  • 1/2 cup All-purpose flour
  • 4 tbsp Extra-virgin olive oil
  • 1/3 cup Lemon juice
  • 1/2 cup Chicken broth
  • 4 tbsp Capers rinsed
  • 2 tbsp Butter
  • 3 tbsp Fresh parsley chopped

Instructions

  • Season chicken with a pinch of salt and pepper. Dip the chicken into the flour to coat well and shake off excess.
  • Add the olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the chicken and cook for about 3 minutes. When chicken is golden brown on one side, flip and cook the other side for about 3 minutes. Remove the chicken and transfer to a plate.
  • In the same pan add the lemon juice, broth, and capers and bring to a boil, scraping up brown bits from the pan incorporating them into the sauce for extra flavor. Return the chicken to the pan and simmer for 5 minutes. Add the butter to the sauce and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in parsley before serving.

Nutrition

Calories: 379kcal | Carbohydrates: 15g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 466mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 2mg

Chicken Piccata

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 379 kcal

Ingredients
  

  • 1 lb Chicken breast boneless skinless sliced into medallions
  • 1/2 cup All-purpose flour
  • 4 tbsp Extra-virgin olive oil
  • 1/3 cup Lemon juice
  • 1/2 cup Chicken broth
  • 4 tbsp Capers rinsed
  • 2 tbsp Butter
  • 3 tbsp Fresh parsley chopped

Instructions
 

  • Season chicken with a pinch of salt and pepper. Dip the chicken into the flour to coat well and shake off excess.
  • Add the olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the chicken and cook for about 3 minutes. When chicken is golden brown on one side, flip and cook the other side for about 3 minutes. Remove the chicken and transfer to a plate.
  • In the same pan add the lemon juice, broth, and capers and bring to a boil, scraping up brown bits from the pan incorporating them into the sauce for extra flavor. Return the chicken to the pan and simmer for 5 minutes. Add the butter to the sauce and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in parsley before serving.

Nutrition

Calories: 379kcalCarbohydrates: 15gProtein: 27gFat: 23gSaturated Fat: 6gCholesterol: 89mgSodium: 466mgPotassium: 505mgFiber: 1gSugar: 1gVitamin A: 452IUVitamin C: 13mgCalcium: 13mgIron: 2mg
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