Chicken Piccata Recipe
Chicken Piccata - a delicious and easy chicken piccata recipe that is sure to impress! Serve over mashed potatoes or your favorite pasta!
Ingredients
- 3 boneless, skinless chicken breasts cut into cutlets
- kosher salt and ground black pepper
- ⅔ cup all-purpose flour sub gluten-free flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 3 tablespoons butter divided (sub plant-based)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons shallot minced
- 1 tablespoon garlic minced
- 1 ½ cups chicken broth
- 2 tablespoons white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1 tablespoon lemon zest
- 1 lemon sliced
Serving Suggestions:
- cooked pasta
- Yukon gold mashed potatoes
- parmesan cheese shaved
Instructions
- Chicken Cutlets: take 3 boneless, skinless chicken breasts and cut in half lengthwise to create two thin cutlets (these will cook faster and more evenly than whole chicken breasts). Season each cutlet with a little kosher salt and ground black pepper; set aside.
- Prep Cutlets: In a medium bowl, combine ⅔ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons onion powder and 2 teaspoons Italian seasoning. Stir to combine. Taking chicken cutlets one at a time, place them in the flour mixture and ensure each piece is fully coated. Place coated chicken cutlets on plate; set aside. Discard flour mixture.
- Sear Chicken: Bring large cast iron skillet to medium high heat. Add 1 tablespoon butter and 1 tablespoon extra virgin olive oil. Let butter melt and then, in batches, cook chicken cutlets 1-3 minute per side or until chicken is light golden brown. Place chicken on a clean plate; set aside.
- Sauce: Add remaining 2 tablespoons of butter to the pan along with the 2 tablespoons shallot and 1 tablespoon garlic. Sauté for 1-2 minutes. Add 1 ½ cups chicken broth, 2 tablespoons white wine, 2 tablespoons fresh lemon juice, 2 tablespoons capers, 1 tablespoon lemon zest, and 1 lemon (sliced). Let simmer until reduced by half - about 5-6 minutes. Nestle chicken back into the pan and bring to a gentle simmer for 5-10 minutes or until chicken is cooked through.
- Serve: Enjoy over your favorite Yukon gold mashed potatoes with some easy roasted broccolini or with the pasta of your choice!
Notes
- Dairy-Free: to make this recipe dairy-free use a plant-based butter and omit the parmesan cheese.
- Storage: store leftovers in an airtight container in the fridge for up to 3 days.
- Nutrition: Nutrition information does not include the noodles or optional toppings.
Nutrition
Calories: 213kcal | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 405mg | Potassium: 316mg | Fiber: 2g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg
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