Easy Weeknight Chicken Piccata
An elegant and delicious 30 minute meal!
Servings: 2
Calories: 586kcal
Ingredients
- 2 chicken cutlets
- 1/2 cup flour use gluten free flour if you like
- salt and freshly cracked black pepper
- 2 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 1 large or 2 smaller shallots minced
- 2 cloves garlic minced
- 1 Tbsp capers, heaping drained (plus more for garnish)
- 1/4 cup white wine dry sherry or Marsala
- juice of 1 lemon
- 1/2 lemon finely sliced on a mandoline slicer
- handful of fresh parsley chopped (reserve some for garnish)
Instructions
- Season the cutlets with salt and pepper. Dredge the cutlets in the flour, making sure to get all the surfaces covered.
- Heat 1 Tbsp of the butter and 1 Tbsp of the oil in a pan. When it is nice and hot add the chicken and let brown for about 3 minutes each side, This will basically cook the chicken through.
- Set the chicken aside on a plate.
- Wipe out any burned bits from the pan and add the final Tbsp of butter and of oil. Saute the shallots and garlic for 2 or 3 minutes until soft. Add the wine and lemon juice to the pan along with the capers, parsley, and finely sliced lemon and continue cooking for a couple of minutes to create the sauce.
- Nestle the chicken back into the sauce, spooning it over the chicken. Heat through, and serve hot, garnished with more capers and parsley.
- If the sauce gets too thick, add a little water and reheat it through.
Notes
A mandoline slicer will give you paper thin slices of lemon. It's a wonderful and inexpensive tool to have in the kitchen.
Nutrition
Calories: 586kcal | Carbohydrates: 33g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 323mg | Potassium: 817mg | Fiber: 3g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 3mg