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Tangy Chicken Piccata
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 15 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Sauté
Difficulty
- Easy
Dietary
- non-fat
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tangy Chicken Piccata brings together 4 boneless skinless chicken breast halves, pounded thin, 1/4 cup all-purpose flour, 1/8 teaspoon salt in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 boneless skinless chicken breast halves, pounded thin
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 teaspoons butter
- 1/4 cup chicken broth
- 1/4 cup white wine
- 3 teaspoons lemon juice
- 3 teaspoons capers
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Instructions
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture.
Shake off excess.
In a skillet, melt the butter.
Add the chicken breasts and sauté (turning once) over medium heat for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Keep Cooking
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