Chicken Piccata
Serving Size: 6 servings
You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveIngredients
- 3 pound boneless skinless chicken breast
- 1 1/2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry thyme
- ½ cup all-purpose flour
- 4 tablespoon extra virgin olive oil divided
- ½ cup chicken stock
- 2 tablespoon fresh lemon juice
- 1 1/2 tablespoon capers drained
- 4 tablespoon butter very cold
- 1 tablespoon Italian parsley chopped
Instructions
- Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
- Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
- Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
- Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
- Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.
Reheating Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg