Italian · Dinner
Chicken Piccata
Pan-seared chicken breast cutlets in a bright lemon-butter sauce with capers and white wine, finished with parsley and served over a small bed of angel hair pasta. The sauce balances tartness and richness; the chicken stays tender under a light flour dredge, and the capers add briny, savory punch.
$6
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
589Calories
54.2gProtein
24.8gFat
31.4gCarbs
1.6gSugar
1.7gFiber
870mgSodium
168mgChol
Instructions
1
Prep
Pound the chicken breast halves between plastic wrap to 1/2 inch thickness, season with salt and pepper, and dredge in flour, shaking off excess.
2
Sear
Heat the olive oil in a skillet over medium-high heat until shimmering, add the chicken, and sear 3 to 4 minutes per side until golden and cooked through.
3
Saute
Lower heat to medium, melt half the butter, mince the garlic, and sauté for 30 seconds until fragrant.
4
Deglaze
Pour the white wine into the skillet, scrape up browned bits, and simmer 2 minutes until the alcohol cooks off and liquid reduces by half.
5
Reduce
Stir in the chicken stock, lemon juice, and capers, and simmer 3 to 4 minutes until the sauce coats the back of a spoon glossily.
6
Finish
Off heat, swirl in the remaining butter until melted and glossy, return the chicken to coat in sauce, and chop the parsley.
7
Plate
Spoon the pasta onto a plate, top with the chicken and sauce, and scatter the parsley over the top.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g chicken breast, halved and pounded to 1/2 inch thickness
- 2 tbsp2 tbsp all-purpose flour
- 1/4 tsp1/4 tsp salt
- 1/8 tsp1/8 tsp black pepper
- 1 tbsp1 tbsp olive oil
- 1 tbsp14g butter, divided
- 1 clove1 clove garlic
- 1/4 cup60ml dry white wine
- 1/4 cup60ml chicken stock
- 2 tbsp30ml lemon juice
- 1 tbsp1 tbsp capers, drained
- 1 tbsp1 tbsp parsley
- 2.1 oz60g cooked angel hair pasta, for serving