Chicken Piccata

Name: Chicken Piccata
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 chicken breast cutlets, pounded thin; 60g (1/2 cup) all-purpose flour for dredging; 3 tbsp butter and 2 tbsp olive oil; 180ml (3/4 cup) chicken stock and the juice of 1 lemon; 2 tbsp capers (rinsed); Fresh parsley

Lemon-and-caper butter sauce over quickly seared chicken cutlets — bright and fast.

30 minutes

Serves 1

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Dredge: Season the cutlets and coat lightly in flour.

2
Sear: Heat the olive oil and 1 tbsp butter and cook the cutlets for 3 minutes per side until golden. Transfer to a plate.
3
Make the Sauce: Add the chicken stock, lemon juice, and capers to the pan, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly.
4
Mount with Butter: Lower the heat and whisk in the remaining 2 tbsp butter until the sauce is silky.
5
Combine: Return the chicken to the pan and spoon the sauce over to warm through.
6
Serve: Finish with chopped parsley and serve with pasta or sautéed greens.

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