Name: Chicken Piccata
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large boneless skinless chicken breasts; 0.5 cup all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp olive oil; 2 tbsp butter; 3 clove garlic; 0.5 cup fresh lemon juice; 0.5 cup chicken broth; 3 tbsp capers; 2 tbsp fresh parsley

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310 cal42g protein8g carbs12g fat580mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Chicken Piccata

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Pan Seared25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastspounded thin4 large

all-purpose flour0.5 cups

salt0.5 tsp

black pepper0.25 tsp

olive oil2 tbsp

butter2 tbsp

garlicminced3 cloves

fresh lemon juice0.5 cups

chicken broth0.5 cups

capersdrained3 tbsp

fresh parsleyGarnishchopped2 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, pound each breast to even thickness, about 1/4 inch.

2Mix flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture, shaking off excess.

3Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breasts and cook 3-4 minutes per side until golden brown. Transfer to a plate.

4In the same skillet, melt butter and add minced garlic. Cook for 30 seconds until fragrant.

5Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in capers.

6Return chicken to the skillet and simmer for 2-3 minutes to heat through and allow flavors to meld.

7Transfer to a serving platter, spoon sauce over chicken, and garnish with fresh parsley.