Classic Chicken Piccata Recipe
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Wine, lemon juice, and capers add a trio of flavors to this Italian chicken recipe that can be prepared in less than 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
- 1/4 teaspoon each salt and black pepper
- 3 tablespoons flour
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1/2 cup white wine
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped capers
- 2 tablespoons fresh parsley
- Sprinkle chicken with salt and pepper. Place flour in a shallow plate. Coat breasts on both sides; set aside.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 5 minutes per side. Remove chicken to a platter; cover and keep warm.
- Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to a simmer.
- Return chicken to pan; spoon sauce on top. Reduce heat to medium. Cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.
- Chicken recipes adapted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright 2008, used by permission of the Harvard Common Press.
- Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 114 mg, Sodium 323 mg, Carbohydrate 12 g, Fiber 0 g, Protein 41 g.
- Percent Daily Values are based on a 2,000 calorie diet
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