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Chicken Piccata
Recipes
Chicken Piccata
4 servings
15 minutes total

Ingredients

  • 4 chicken cutlets (about 1 lb)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons canola oil
  • 3 tablespoons unsalted butter, divided
  • ½ cup chicken stock (or broth)
  • 3 lemons, for juice (⅓ cup)
  • 2 tablespoons capers

Steps

    1. Season chicken with salt and pepper, then dip chicken in flour (coating both sides) and shake off excess (wash hands).
    2. Preheat oil and 1 tablespoon butter in large skillet on medium-high. Add chicken; cook 2–3 minutes on each side until well browned.
    3. Add stock, lemon juice, and capers; cook 2–3 minutes, on medium-low, until sauce has thickened and chicken is 165°F. Remove chicken; stir in remaining butter. Serve with chicken and pasta.
Other Preparation Methods
    • Lemon-Honey Sorbet: Bring 1 cup water and 1 cup sugar to a boil; simmer 2–3 minutes or until sugar has completely dissolved. Cool completely. Stir in 1 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon honey. Freeze in ice cream machine following manufacturer's instructions. Transfer to airtight container; freeze until ready to serve. (Makes 2 cups.)

Amount per ¼ recipe serving: Calories 310, Total Fat 18g, Sat Fat 7g, Trans Fat 0g, Chol 85mg, Sodium 340mg, Total Carb 10g, Fiber 1g, Sugars 1g, Protein 25g, Calc 2%, Vitamin A 8%, Vitamin C 15%, Iron 6%