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Weeknight Chicken Piccata

Course Main Course
Servings 4

Ingredients

  • 4 6 oz skinless, boneless chicken breast halved
  • 1/4 cup all purpose flour
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 1/4 fresh lemon juice
  • 2 tbsp capers
  • 2 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp chopped parsley

Instructions

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
  • Drizzle sauce over and around chicken; garnish with parsley.