Chicken Piccata

Chicken Piccata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    boneless, skinless chicken-breast halves

  • 1

    tablespoon lemon juice, divided

  • 3

    tablespoons flour

  • ½

    teaspoon each garlic powder and dried oregano

  • ¼

    teaspoon salt

  • teaspoon black pepper

  • 1

    tablespoon olive oil

  • ¼

    cup wine or chicken broth

  • 1

    tablespoon each capers and chopped fresh parsley

  • 1

    tablespoon butter, melted

  • 4

    thin lemon slices

Directions

Pound chicken to 1/4-inch thickness. Sprinkle the chicken with 1/2 tablespoon lemon juice. Combine flour, garlic powder, oregano, salt and black pepper in a shallow dish and mix well. Coat chicken with flour mixture. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken in hot oil until cooked through, about 21/2 to 3 minutes per side. Remove chicken to warm plate. Add wine, capers, parsley, butter and remaining lemon juice to skillet and mix well. Bring mixture to a boil, stirring with a wooden spoon to deglaze the skillet. Stir in the lemon slices. Place chicken on individual serving plates. Spoon sauce over chicken. Serve immediately with angel hair pasta and steamed asparagus if desired.


Nutrition

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