Chicken Piccata

February 27, 2018
Created by Harmons
17-23 minutes
Serves 2
  • 2 boneless skinless chicken breasts
  • 1/4 cup all-purpose flour
  • Salt and freshly ground pepper
  • 2 Tbsp olive oil
  • 4 Tbsp butter, divided
  • 1 clove garlic, minced
  • 1 Tbsp capers, drained
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh flat-leaf parsley
  • Cooked pasta

Slice breasts into 2-3 cutlets, cutting parallel to cutting board. Using a mallet, pound chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off excess flour.

In a large frying pan over medium-high heat, melt 2 tablespoons butter. Fry chicken until cooked through and golden brown in color, about 3 minutes per side. Transfer chicken breasts to a plate.

Add remaining 2 tablespoons butter to pan, add garlic and capers. Add lemon juice, wine, and chicken broth, bring to boil, scraping off brown bits from pan bottom. Season with salt and pepper.

Return chicken breast cutlets to pan. Cook for another 5 minutes until sauce is slightly reduced. Transfer chicken to a large plate, pour sauce over chicken and sprinkle with chopped parsley. Serve with cooked pasta.