🇮🇹 Italian
Chicken Piccata
Tender chicken in a bright lemon-caper butter sauce. Quick, elegant, and endlessly satisfying.
380 cal / serving
6g net carbs
42g protein
18g fat
Prep: 10 min
Cook: 20 min
2 servings
Ingredients
Meat & Poultry
- 2 whole Chicken breast
Dairy & Eggs
- 3 tbsp Butter
Produce
- 2 tbsp Fresh parsley
- 2 cloves Garlic cloves
- 1 whole Lemon
Pantry
- 3 tbsp All-purpose flour
- 2 tbsp Capers
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine
- 2 tbsp Olive oil
Instructions
1. Pound chicken breasts to ½-inch thickness. Season with salt and pepper; dust lightly with flour.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Cook chicken 4–5 min per side until golden. Remove and rest on a plate.
4. Add garlic to pan, cook 30 seconds. Add white wine and reduce by half, scraping up browned bits.
5. Add chicken broth and lemon juice. Simmer 2 minutes.
6. Add capers and remaining butter; swirl to emulsify into a glossy sauce.
7. Return chicken, coat with sauce, garnish with parsley and lemon slices.