Classic Lemon-Caper Chicken Piccata

1. 1

   Slice the chicken breasts in half lengthwise and lightly pound them to 1/2-inch thick. Season both sides evenly with salt and pepper. Dredge each piece in flour to coat the surface, then shake off any excess flour.

2. 2

   Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just starting to smoke. Add half of the chicken and cook, without moving, until browned and it releases easily from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add the remaining 1 tablespoon oil to the drippings and repeat with the remaining chicken. Reserve all the chicken on a plate.

3. 3

   Reduce the heat to medium and melt the remaining 1 1/2 tablespoons butter in the skillet. Add the wine and capers and stir, scraping up any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to reduce slightly. Add the chicken stock, lemon juice, and lemon zest; stir to combine. Return to a simmer and cook for 2 minutes.

4. 4

   Return the chicken to the skillet and cook, turning it occasionally in the sauce, until the chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.

5. 5

   Remove from the heat and sprinkle with parsley to serve.

• Calories 286.49 kcal Moderate
• Protein 9.47 g Moderate
• Carbs 19.04 g Moderate
• Total Fat 17.89 g High
• Saturated Fat 6.43 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 39.2 mg Moderate
• Sodium 433.12 mg Moderate
• Fiber 1.33 g Low Source
• Sugar 0.35 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 13.63 mg Low Source
• Iron 1.61 mg Low Source
• Potassium 72.26 mg Low Source
• Vitamin A 107.22 mcg_rae Moderate
• Vitamin C 6.38 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
• Alcohol 🚫🍷