Four-Step Chicken Piccata
- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 309 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 97 milligrams
- Sodium
- 519 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 29 grams
- Sugar
- 1 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
3 boneless, skinless chicken breasts, rinsed and patted dry
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 pound white button mushrooms, trimmed and thinly sliced
1/4 cup dry white wine
Juice of 2 lemons
2 tablespoons capers, rinsed
2 tablespoons unsalted butter
Directions
- 1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
- 2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
- 3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
- 4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.