Chicken Piccata with Caper Lemon Butter Sauce
This chicken piccata, with caper lemon butter sauce served with fresh pasta, will transport you right to Italy! Check out this easy and delicious recipe.
Ingredients
- 2 large chicken breasts, sliced in half across (or 4 thin chicken breasts)
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- ½ cup (as needed) all purpose flour
- 10 tablespoon unsalted butter, divided
- 2 tablespoon olive oil
- ⅔ cup dry white wine
- Zest of 1 lemon about 1 teaspoon zest
- Juice of 1 lemon about 2-3 tbsp
- 1 cup chicken stock low sodium
- ½ cup capers - rinsed
Instructions
COOK THE CHICKEN
- Heat oven to 170°F (warm).
- Season the chicken with salt and pepper. Dredge chicken in flour (or put the chicken in a plastic bag with the flour and coat completely).
- Melt 2 tablespoon butter in a large stainless skillet over medium heat until butter has stopped foaming, then add the olive oil. Add the chicken and cook about 3-4 minutes per side - to brown and until almost done. If you do this in 2 batches, you may need a little more olive oil.
- Remove chicken to a separate oven-proof dish and place in the oven while you make the sauce in the same fry pan you used to brown the chicken.
MAKE THE SAUCE
- Deglaze the pan with the white wine (scrape the stuck bits with a wooden spoon) and reduce by ⅔ (approximately 5 min).
- Add the lemon juice, lemon zest and chicken stock and reduce until thickened and you have a sauce consistency (approximately 10 minutes).
- Remove from heat and whisk in the remaining 8 tbs of butter a tablespoon at a time.
- Add capers and chicken (and the accumulated chicken juices). Turn the chicken once and cook briefly (about 1-2 minutes) in the sauce. Serve over pasta.
Nutrition
Calories: 566kcalCarbohydrates: 17gProtein: 28gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 150mgSodium: 2573mgPotassium: 563mgFiber: 2gSugar: 2gVitamin A: 960IUVitamin C: 5mgCalcium: 38mgIron: 2mg
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