Easy One-Serving Chicken Piccata

Skillet, Wooden Spoon, Meat Mallet or Rolling Pin

10 minutes

30 minutes

Italian

Chicken Piccata, Italian, Quick, Weeknight Dinner

Main Course

Sautéing

Gluten Free (omit flour)

1

1 boneless, skinless chicken breast (about 150g)

2 tablespoons all

purpose flour

2 tablespoons olive oil

2 tablespoons butter

1/4 cup white wine or chicken broth

2 tablespoons freshly squeezed lemon juice

2 tablespoons capers, drained and rinsed

1 tablespoon chopped fresh parsley leaves

Place the chicken breast between two pieces of plastic wrap and pound it to an even thickness using a meat mallet or rolling pin.

Place the flour in a shallow dish and season with salt and pepper. Dredge the chicken in the flour, shaking off any excess.

Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling. Add the chicken to the skillet and cook until golden brown on both sides, about 3 minutes per side. Remove from heat and transfer to a plate.

Add the wine or broth to the skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for about 3 minutes until slightly reduced in volume. Add the lemon juice, capers, parsley, salt and pepper to taste; stir to combine. Return the chicken to the skillet and simmer for another 3 minutes until cooked through.

Calories – 463; Fat – 18g; Carbohydrates – 7g; Protein – 59g

This easy one-serving Chicken Piccata recipe is ready in just 30 minutes! Pound out your chicken breast before dredging it in seasoned flour then cook it up with white wine or broth, lemon juice, capers and parsley for an Italian classic that’s perfect for a quick weeknight dinner!

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Pizza is one of the most popular Italian dishes worldwide, and it originated in Naples, Italy.