The Ultimate Chicken Piccata Recipe

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise
• 0.5 cup butter
• 0.75 cup dry white wine
• 1 lemon, juiced
• 1 teaspoon capers
• 1 lemon, sliced
• 2 teaspoons chopped fresh parsley

Instructions

1. In a bowl, combine flour, salt, and black pepper. Dredge each chicken breast piece in the seasoned flour, ensuring it's fully coated, and then gently shake off any excess flour.
2. Melt butter in a skillet over medium heat, ensuring it's hot but not browning. Pan-fry the flour-coated chicken breast pieces in the hot butter until they achieve a beautiful golden-brown color, the juices run clear, and the chicken is cooked through (approximately 10 minutes). Remember to turn the chicken pieces frequently. Remove the chicken from the skillet and set aside to keep warm.
3. Pour white wine into the skillet and scrape the bottom to dissolve all the flavorful browned bits. Stir in lemon juice, reduce the heat to low, and let it simmer until the sauce thickens slightly (about 10 minutes), stirring frequently. Mix capers into the sauce, then return the chicken to the skillet, turning to coat each piece evenly with the sauce.
4. To serve, transfer the chicken to a serving platter. Generously top with the delicious lemon-caper sauce, and garnish with fresh lemon slices and vibrant parsley.

Nutrition

• Calories: 484 kcal
• Fat Content: 26 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 820 mg
• Protein Content: 27 g
• Cholesterol Content: 122 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g