Chicken Piccata

• portions: 3 servings
• temps total: 30 minutes

Ingrédients

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/4 c. (30 g.) all-purpose flour

1/2 c. extra-virgin olive oil, divided

6 tbsp. cold unsalted butter, cut into pieces

1/2 c. dry white wine

1/2 c. low-sodium chicken broth

Juice of 1 lemon

1 (3.5-oz.) jar capers, rinsed

Lemon wedges, for serving

Spaghetti

Instructions

Cut chicken breasts in half parallel to work surface all the way through. In between 2 sheets of plastic wrap, pound each breast until 1/4" thick; generously season with salt and pepper.

In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat 1/4 cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust heat as needed and repeat with remaining chicken.

In same skillet over high heat, bring wine, broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about one-quarter, about 5 minutes. Reduce heat to low and add butter, one piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If sauce starts to break, add 1 tablespoon water and continue to whisk until sauce is smooth and glossy.

Return chicken to skillet. Add capers, bring sauce to a light simmer, and cook until warmed through, about 3 minutes. Serve with lemon wedges alongside.

Nutrition

• Calories: 943
• Lipides Totaux: 67 g
• Lipides Saturés: 21 g
• Acides Gras Trans: 0 g
• Cholestérol: 260 mg
• Sodium: 1141 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 65 g