My Favorite Chicken Piccata

1. 1

   Combine the flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat, then tap off any excess flour.

2. 2

   Melt the butter in a skillet over medium heat until hot but not browning. Pan-fry the coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove the chicken from the skillet and keep warm.

3. 3

   Pour the white wine into the skillet and scrape the pan to dissolve any browned bits from the bottom. Mix in the lemon juice, reduce the heat to low, and simmer until the sauce is slightly thickened, about 10 minutes. Stir often. Stir the capers into the sauce and return the chicken to the skillet, turning to coat it with the sauce.

4. 4

   To serve, move the chicken to a serving platter, spoon the sauce over the top, and garnish with lemon slices and fresh parsley.

• Calories 650.93 kcal High
• Protein 56.17 g Good Source
• Carbs 31.71 g Moderate
• Total Fat 28.23 g High
• Saturated Fat 16.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 203.44 mg High
• Sodium 181.61 mg Moderate
• Fiber 2.37 g Low Source
• Sugar 1.87 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 18.74 mg Low Source
• Iron 3.14 mg Moderate
• Potassium 120.48 mg Low Source
• Vitamin A 4.54 mcg_rae Low Source
• Vitamin C 12.38 mg Moderate
• 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
• Alcohol 🚫🍷