CHICKEN PICCATA for an easy 20-min dinner recipe!

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Thinly slice the chicken breasts in half horizontally.

Alternatively, use four small chicken breasts and pound them thinner with a kitchen mallet.

In a shallow dish, combine 1/4 cup arrowroot powder, 1/4 cup finely grated Parmesan cheese, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Dredge the thinly sliced chicken in the flour mixture, pressing to coat both sides, and place on a separate plate.

Wash your hands and prepare the sauce ingredients: 3 tablespoons lemon juice, 1/2 cup white wine, and 1 cup chicken broth.

Add 2 tablespoons olive oil and 1 tablespoon unsalted butter to a large pan over medium-high heat and swirl to combine.

Once sizzling, add the chicken to the pan and cook for about 3-4 minutes on each side until golden and cooked through (internal temperature of 160°F).

Remove the chicken from the pan and set aside.

Pour in 1/2 cup white wine to deglaze the pan, adding 4 minced garlic cloves, and stir until simmering and reduced by half.

Add 1 cup chicken broth, 3 tablespoons lemon juice, 2 tablespoons drained capers, and 2 tablespoons unsalted butter to the pan; stir until simmering again.

Return the chicken to the pan, spoon sauce over it, and let simmer for 1-2 minutes until warmed through.

Serve the chicken piccata with sauce drizzled over it, optionally garnished with chopped parsley and lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens