Classic Chicken Piccata
Wine, lemon juice, and capers add a trio of flavors to this Italian chicken recipe that can be prepared in less than 30 minutes.
Recipe from Family Circle
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
1/4 teaspoon each salt and black pepper
3 tablespoons flour
2 tablespoons unsalted butter
1 large shallot, minced
1/2 cup white wine
1/3 cup fresh lemon juice
2 tablespoons chopped capers
2 tablespoons fresh parsley
Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 5 minutes per side. Remove chicken to a platter; cover and keep warm.
Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to a simmer.
Return chicken to pan; spoon sauce on top. Reduce heat to medium. Cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.
Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 114, sat. fat (g) 4, carb. (g) 12, pro. (g) 41, sodium (mg) 323, Percent Daily Values are based on a 2,000 calorie diet
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