Lemon-Caper Chicken Piccata

1. 1

   Place each chicken breast between two sheets of heavy-duty plastic wrap. Pound the breasts to a 1/2-inch thickness using a meat mallet or a small heavy skillet.

2. 2

   Spread the flour in a wide, shallow dish. Press the chicken into the flour to coat it completely.

3. 3

   Melt the butter with the olive oil in a large skillet over medium-high heat; cook the chicken in the hot butter mixture until it is no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Transfer the chicken to a serving platter and cover with a lid to keep it warm.

4. 4

   Pour the white wine, lemon juice, capers, and garlic into the skillet. Bring it to a boil while scraping the browned bits from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.

5. 5

   Drizzle the sauce over and around the chicken; garnish with parsley.

• Calories 148.93 kcal Moderate
• Protein 7.62 g Moderate
• Carbs 9.03 g Moderate
• Total Fat 6.73 g Moderate
• Saturated Fat 2.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 25.42 mg Moderate
• Sodium 220.95 mg Moderate
• Fiber 0.48 g Low Source
• Sugar 0.24 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 5.53 mg Low Source
• Iron 0.74 mg Low Source
• Potassium 33.47 mg Low Source
• Vitamin A 9.66 mcg_rae Low Source
• Vitamin C 3.11 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Alcohol 🚫🍷