CHICKEN PICCATA for an easy 20-min dinner recipe!

Ingredients

• 2 large Chicken Breast (Thinly sliced horizontally to make 4 pieces; keep chilled for easier slicing)
• 0.25 cup Arrowroot Powder (Gluten‑free alternative to flour; can use all‑purpose flour or cornstarch)
• 0.25 cup Parmesan Cheese (Finely grated; freshly grated gives best flavor)
• 1 teaspoon Kosher Salt (Adjust to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoon Olive Oil (Extra‑virgin preferred)
• 3 tablespoon Unsalted Butter (Cut into pieces; divided between searing and sauce)
• 0.5 cup White Wine (Dry white; can substitute extra chicken broth for non‑alcoholic version)
• 4 clove Garlic (Minced)
• 1 cup Chicken Broth (Low‑sodium; can use homemade or store‑bought)
• 3 tablespoon Lemon Juice (Freshly squeezed (about 1 lemon))
• 2 tablespoon Capers (Drained and rinsed)
• 2 tablespoon Fresh Parsley (Chopped, for garnish)

Instructions

1. Slice the Chicken

   Place each chicken breast on a cutting board and slice horizontally in half, keeping the knife flat and perpendicular to the board to create thin cutlets.

   Time: PT5M

2. Prepare Dredging Mixture

   In a shallow dish combine arrowroot powder (or flour), grated Parmesan, kosher salt, and freshly ground black pepper; stir until evenly mixed.

   Time: PT2M

3. Dredge the Chicken

   Press each chicken piece into the flour mixture, coating both sides. Use your hands to sprinkle extra mixture and press gently so it adheres.

   Time: PT3M

4. Heat the Skillet

   Add olive oil and 1 tablespoon butter to a large skillet over medium‑high heat. Swirl until the butter melts and the mixture shimmers.

   Time: PT2M

   Temperature: medium-high

5. Sear the Chicken

   Place the coated chicken pieces in the skillet. Cook 3‑4 minutes per side, or until golden brown and the internal temperature reaches 160°F.

   Time: PT8M

   Temperature: medium-high

6. Rest the Chicken

   Transfer the cooked chicken to a plate and keep warm while you finish the sauce.

   Time: PT1M

7. Deglaze with Wine and Garlic

   Add white wine to the hot pan, scraping up browned bits. Stir in minced garlic and simmer until the wine reduces by half, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

8. Build the Sauce

   Stir in chicken broth, lemon juice, capers, and the remaining 2 tablespoons butter. Bring to a gentle simmer.

   Time: PT3M

   Temperature: medium

9. Finish the Dish

   Return the chicken to the pan, spoon sauce over, and simmer 1‑2 minutes until the chicken is heated through.

   Time: PT2M

   Temperature: medium

10. Plate and Garnish

    Transfer chicken to a serving plate, drizzle with remaining pan sauce, sprinkle chopped parsley, and add optional lemon slices.

    Time: PT1M

Nutrition Facts

Calories

360

Protein

30g

Carbohydrates

8g

Fat

20g

Fiber

0.5g