35 Minute Chicken Piccata Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup onion finely chopped
- 2 tablespoons olive oil divided
- 2 tablespoons capers drained
- 4 garlic cloves thinly sliced
- 3 simple truth organic skinless boneless chicken breast, sliced vertically, pounded
- 1/3 cup all-purpose flour + 1 teaspoon for the sauce
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper or to taste
- 2 1/2 tablespoons butter divided
- 1/2 cup dry white wine like chardonnay
- 1 cup chicken broth i used simple truth chicken broth
- 3 tablespoons fresh flat-leaf parsley chopped
- Carbohydrate 1.24513281219773 g
- Cholesterol 249.064453133176 mg
- Fat 55.1231707850738 g
- Fiber 0.262150001179125 g
- Protein 57.3356160938057 g
- Saturated Fat 18.0190212103909 g
- Serving Size 1 1 -6 (339g)
- Sodium 395.267166743487 mg
- Sugar 0.982982811018603 g
- Trans Fat 4.49250123982364 g
- Calories 748 calories
Melt 1 tablespoon of butter and olive oil in the skillet, on the medium/high heat.Season pounded chicken breasts with salt and pepper, on both sides. Dredge chicken breast in the1/3 cup flour then add chicken to the skillet. Cook 4 minutes of both sides or until chicken is cooked thru. Transfer to a plate and set aside.Add the rest of the butter and oil to the skillet. Add ½ cup onion and saute for 3 minutes, stirring few times. Add garlic, cook for 1 minute. Pour in ½ cup dry white wine and bring it to the boil. Let it boil until wine evaporates, stirring frequently.Place 1 teaspoon flour into a small mixing bowl. Add few teaspoons of broth and mix until smooth and no lumps.Stir in flour mixture and chicken broth into the skillet. Bring it to a boil and cook for 3 minutes, stirring continually. Mix in 2 tablespoons of lemon juice.Return chicken to the skillet, sprinkle 2 tablespoons of capers and 3 tablespoons of chopped parley. Serve warm with mashed potatoes, rice or pasta. Enjoy!
