Chicken Piccata

Chicken Piccata - AA

Lemon and capers go together so beautifully and this dish is one of my absolute favorites! All the flavors come together so well and the final dish is better than if you ordered it in a restaurant!

Ingredients:

1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta for serving

Directions:

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side.

Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute.

Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan.
Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Serve chicken with the sauce over the angel hair pasta.

Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken or serve on the side.
Nutritional Information:
Calories 207
Total Fat 9.5 g
Saturated Fat 3 g
Protein 25 g
Total Carbohydrates 4 g
Sugar 0 g
Fiber 0 g
Cholesterol 80 mg
Sodium 326 mg

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