Easy Chicken Dinners: Chicken Piccata
These are the chicken dinners that make my weeknights a bit more exciting and easier, including this amazing 30-minute chicken piccata recipe. Watch the video below to see how I make this in my kitchen!
Servings: 4 servings
Equipment
- All-Clad Fry Pan My favorite stainless steel set!
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts
- ¼ cup arrowroot flour (or other flour)
- ¼ cup finely grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
For the sauce
- ½ cup dry white wine (or chicken broth)
- 4 garlic cloves minced
- 1 cup chicken broth
- 3 tablespoons lemon juice (from about 1 lemon)
- 2 tablespoons capers drained
- 2 tablespoons unsalted butter
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally.
- Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
- Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.
- Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
- Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.
- Serve: Garnish with parsley before serving.
Video
Nutrition
Calories: 300kcal | Carbohydrates: 12g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 889mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg