Recipe courtesy of Melissa d'Arabian
Recipe courtesy of Melissa d'Arabian
Watch how to make this recipe.
Four-Step Chicken Piccata
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 309 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 97 milligrams
- Sodium
- 519 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 29 grams
- Sugar
- 1 grams
This is my go-to recipe for an unplanned weeknight meal. It's super easy-in just four steps you get a family-friendly and company-worthy chicken dinner in minutes. To get extra mileage out of my chicken breast dollar, I like to slice a thick breast into two or three thinner cutlets. I find that three chicken breasts wisely prepped is plenty for serving a family of four. Plus, thin pieces of chicken cook more quickly than thicker ones, meaning dinner gets on the table that much faster. I love the bright citrus flavor and tanginess of the lemons and capers in piccata, but feel free to adjust the ingredients as you like. Tip: Cutting chicken breasts into cutlets is easiest when the chicken is slightly frozen.
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 309 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 97 milligrams
- Sodium
- 519 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 29 grams
- Sugar
- 1 grams
Ingredients
Directions
- 1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
- 2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
- 3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
- 4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.
