Entree: Italy – Chicken Piccata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 3 tbsp (45 ml) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) low-sodium chicken broth
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (6 g) fresh parsley, chopped

Instructions

1. Pat chicken breasts dry, slice each horizontally if very thick to an even thickness ~1/2 inch (1.3 cm); season both sides with salt and pepper and dredge lightly in flour, shaking off excess.
2. In a large skillet over medium-high heat, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter; add chicken and cook 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C); transfer to a warm plate and tent.
3. Add remaining 1 tbsp (15 ml) olive oil to the skillet, then add wine; scrape browned bits from the pan and reduce by half (~2 minutes).
4. Stir in chicken broth, lemon juice and capers; simmer 3–4 minutes until slightly thickened, then swirl in remaining 2 tbsp (30 g) butter off heat to finish the sauce.
5. Return chicken to skillet to warm in the sauce 1–2 minutes, sprinkle with parsley and serve immediately spooning sauce over each breast.