Chicken Piccata 🍗 🍋 @raybanmeta

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, thinly sliced about 1/4 inch)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 cup All-Purpose Flour (for light dredging, shake off excess)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Capers (rinsed and drained)
• 2 pieces Garlic Cloves (minced)
• 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 piece Lemon (zest and juice (about 2 tbsp juice))
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Slice and Season Chicken

   Trim any fat, then slice each chicken breast horizontally to about 1/4‑inch thickness. Season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.

   Time: PT5M

2. Heat Skillet

   Place a large skillet over medium‑high heat and add the olive oil. Let the oil heat until it shimmers, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

3. Cook Chicken

   Add the chicken pieces in a single layer. Cook 2‑3 minutes per side, or until the meat is opaque and reaches an internal temperature of 165°F. Do not overcrowd the pan.

   Time: PT6M

   Temperature: medium‑high

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm in the same skillet.

   Time: PT1M

5. Sauté Capers

   Add the rinsed capers to the skillet and smash them gently with a fork to release flavor. Cook for about 2 minutes.

   Time: PT2M

   Temperature: medium

6. Add Garlic

   Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

   Time: PT1M

   Temperature: medium

7. Deglaze with White Wine

   Pour in the white wine, scraping up any browned bits. Cook, stirring occasionally, until the wine reduces and the alcohol scent disappears, about 3 minutes.

   Time: PT3M

   Temperature: medium

8. Finish Sauce

   Add the lemon zest, lemon juice, and butter pieces. Stir until the butter melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: medium

9. Re‑heat Chicken in Sauce

   Return the chicken to the skillet, turning to coat each piece. Simmer for 2 minutes to heat through and let the sauce thicken slightly.

   Time: PT2M

   Temperature: medium

10. Garnish and Serve

    Sprinkle chopped fresh parsley over the top, give a final gentle toss, and serve immediately with pasta, rice, or crusty bread.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

8g

Fat

15g

Fiber

1g