Lemon Chicken Piccata

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

2 pounds chicken breasts, 3 to 4 pieces (boneless and skinless)

¼ cup all-purpose flour (for dredging)

¼ cup extra-virgin olive oil (divided, for pan-searing and sautéing)

3 tablespoons salted or unsalted butter (divided, for pan-searing and the sauce)

1 medium shallot (minced)

2 cloves garlic (minced)

2 tablespoons capers (drained and chopped, if big, see note)

½ cup dry white wine (see note)

½ teaspoon chicken base or bouillon (dissolved in ½ cup of hot water)

3 tablespoons lemon juice (from 1 or 1½ lemons)

¼ cup chopped fresh parsley (optional)

½ lemon (slices, optional)

Salt and pepper (to taste)

步驟

Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.

Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.

Season them with salt and pepper, then lightly coat them with flour.

Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.

Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.

Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.

Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.

Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.

Bring the chicken back and let it heat through for about 2 minutes.

Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.

營養

• 卡路里: 351 kcal
• 總脂肪: 19 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 11 g
• 反式脂肪: 1 g
• 膽固醇: 112 mg
• 鈉: 924 mg
• 總碳水化合物: 7 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 33 g