Easy Chicken Piccata
This Chicken Piccata is a simple and elegant dish of lightly pan-fried chicken fillets in a rich sauce of white wine, fresh lemon juice, and capers. Quick and easy dinner in 20 minutes!
Servings: 4 people
Calories: 405kcal
Cost: $10
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 pound asparagus rinsed, tough ends removed
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- Nonstick spray
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers drained and rinsed
- 2 tablespoons unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Instructions
- 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.
- Preheat oven to 425°F.
- 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.
- Season chicken breasts with salt and pepper, and dredge in flour.
- 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.
- Deglaze the pan with white wine, add garlic, and cook until liquid is nearly evaporated.
- Add chicken broth, lemon juice, capers, and butter. Once butter melts, pour sauce over chicken.
- Garnish with lemon slices and chopped parsley. Serve with cooked asparagus.
Notes
This is a quick and elegant dish perfect for any dinner setting.