Lemon Chicken Piccata
Active Time: 20 minutes Total Time: 20 minutes- 1 1/4 pounds boneless, skinless chicken breasts, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon capers, rinsed
- 2 tablespoons chopped fresh parsley
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until well browned on both sides, 6 to 8 minutes. Continue to cook, flipping often, until an instant-read thermometer inserted in the thickest part registers 165 F, about 3 minutes more. Transfer to a clean cutting board and tent with foil to keep warm.
Reduce heat to medium and add shallot to the pan. Cook, stirring often, until softened, 1 to 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth and wine, scraping up any browned bits. Simmer until reduced by half, 3 to 5 minutes. Remove from heat and stir in lemon juice, butter, capers, and parsley. Serve the chicken with the sauce.
Recipe nutrition per serving: 264 calories, 13 g total fat, 4 g saturated fat, 70 mg cholesterol, 7 g carbohydrates, 1 g total sugars, 24 g protein, 383 mg sodium.
