Easy Chicken Piccata Recipe for a Quick, Elegant Dinner
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Calories
- 405 kcal
- Carbs
- 12.00 g
Ingredients
- 2large boneless (skinless chicken breasts)
- 1/2 poundasparagus (rinsed, tough ends removed)
- 3 tablespoonsextra virgin olive oil
- —Salt and freshly ground black pepper
- 1/3 cupall-purpose flour
- —Nonstick spray
- 2 tablespoonsextra virgin olive oil
- 1/4 cupdry white wine
- 2 clovesgarlic (minced)
- 1/2 cuplow-sodium chicken broth
- 2 tablespoonslemon juice
- 1 tablespooncapers (drained and rinsed)
- 2 tablespoonsunsalted butter
- —Fresh lemon slices
- —Chopped fresh parsley
Instructions
- 1
Slice the chicken breasts horizontally, butterflying them open. If the pieces are still bigger than 1/4-inch thickness, pound them with a meat mallet.
- 2
Preheat oven to 425°F.
- 3
Pat the asparagus dry and spread them on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes.
- 4
Season chicken breasts with salt and pepper, and dredge in flour.
- 5
Coat a sauté pan with nonstick spray, add oil and heat over medium-high. Sauté chicken for about 3-4 minutes per side until golden and cooked through.
- 6
Deglaze the pan with white wine, add garlic, and cook until liquid is nearly evaporated.
- 7
Add chicken broth, lemon juice, capers, and butter. Once butter melts, pour sauce over chicken.
- 8
Garnish with lemon slices and chopped parsley. Serve with cooked asparagus.