One Pan Chicken Piccata
Servings 6 pieces of chicken
Ingredients
- ¼ cup all purpose flour
- 2 pounds chicken breasts cut in half horizontally or pounded thin
- 6 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ⅓ cup lemon juice
- ¼ cup capers drained and rinsed
- ½ teaspoon pepper
Instructions
- Prepare chicken breasts by pounding thin (about ½-inch thickness) or cutting in half horizontally (placing your hand on top of the chicken and cutting through the thickest part of the breast, running the knife between your hand and the cutting board).
- Pour flour into a bowl. Then dip chicken into bowl with flour and shake off any excess.
- Melt 4 tablespoons butter in a large frying pan over medium heat.
- Pan sear chicken, flipping after about 4-5 minutes on first side.
- After chicken is browned, remove from pan and place on plate. It will continue cooking in a later step.
- Melt remaining butter, then quickly sauté garlic until fragrant, about 2 minutes.
- Add chicken broth, lemon juice and capers to pan and bring to a boil.
- Add chicken back to pan and simmer for about five minutes, until cooked to 165ºF internal temperature.
- Season with pepper and serve.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 452mg | Potassium: 591mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
