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Chicken Piccata

This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.

  • DISH TYPE
    Entrée
  • SERVINGS
    4
  • OCCASIONS
    Entertaining
  • PREPERATIONS
    One-Pot

Ingredients

  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless chicken breasts, (pounded to even thickness)
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 4 teaspoons lemon juice
  • 1-2 tablespoons butter
  • 2 tablespoons capers

Cooking Directions

  • 1
    Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
  • 2
    Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160° F. Remove from pan.
  • 3
    Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.

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