30 Minute Chicken Piccata

Need a quick weeknight meal? This classic Chicken Piccata comes together in under 30 minutes. Not only is it an easy and quick meal, but it is full of flavor that your whole family is sure to love!

The Best Sauce:

The sauce has a perfect balance of tart lemon, salty capers, and white wine. Trust me, you will find yourself adding more and more as you eat this dish.

What Ingredients Do I Need?

• Chicken Breasts
• Flour
• Olive Oil
• Butter
• White Wine
• Chicken Stock
• Lemon Juice
• Capers
• Garlic Powder

1. Slice 4 chicken breasts lengthwise to create 2 thin pieces. Place chicken in a single layer and cover with plastic wrap. Using a meat pounder or measuring cup pound the chicken to 1/2 in thickness.
2. Season chicken with salt and pepper.
3. Lightly dredge each piece of chicken in the flour, shaking off any excess.
4. Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over medium-high heat. Add 1/2 the chicken and cook for about 4-5 minutes per side (until internal temperature reaches 165 degrees F). Set aside. Add remaining 2 tbsp olive oil and 2 tbsp butter. Repeat with the remaining chicken.
5. In a small bowl, whisk together chicken stock, white wine, and cornstarch.
6. In the same pan you cooked the chicken, add the stock mixture. Cook and reduce for 8 minutes. Add in lemon juice, capers, and garlic powder. Simmer for another 2 minutes. Add in chicken.
7. Serve with angel hair pasta and sautéed spinach.

Tips for Making Chicken Piccata:

• Make sure to evenly pound chicken. This will allow the chicken to cook evenly.
• Use low sodium chicken stock. The capers have plenty of salt to season the dish.
• Use a good quality white wine.

30 Minute Chicken Piccata

Recipe by simplyplatedbylindseyCourse: DinnerDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cook time

20

minutes

Perfectly browned chicken in a lemon, white wine, caper sauce. Serve with angel hair pasta and sautéed spinach for an easy weeknight meal.

Ingredients

• 4 chicken breasts sliced in half lengthwise

• 1/2 cup flour

• 4 tbsp olive oil

• 4 tbsp butter

• 1 1/2 cup chicken stock low sodium

• 1/2 cup white wine

• 1 tbsp cornstarch

• 1/4 cup lemon juice

• 3.5 oz jar capers drained

• 1/2 tsp garlic powder

• Salt and Pepper

Directions

• Slice 4 chicken breasts lengthwise to create 2 thin pieces. Place chicken in a single layer and cover with plastic wrap. Using a meat pounder or measuring cup pound the chicken to 1/2 in thickness.
• Season chicken with salt and pepper.
• Lightly dredge each piece of chicken in the flour, shaking off any excess.
• Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over medium-high heat. Add 1/2 the chicken and cook for about 4-5 minutes per side (until internal temperature reaches 165 degrees F). Set aside. Add remaining 2 tbsp olive oil and 2 tbsp butter. Repeat with the remaining chicken.
• In a small bowl, whisk together chicken stock, white wine, and cornstarch.
• In the same pan you cooked the chicken, add the stock mixture. Cook and reduce for 8 minutes. Add in lemon juice, capers and garlic powder. Simmer for another 2 minutes. Add in chicken.
• Serve with angel hair pasta and sautéed spinach.

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