This Chicken Piccata is a simple and elegant dish of lightly pan-fried chicken fillets in a rich sauce of white wine, fresh lemon juice, and capers. Quick and easy dinner in 20 minutes!
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
2largeboneless, skinless chicken breasts
1/2poundasparagus, rinsed, tough ends removed
3tablespoonsextra virgin olive oil
salt and freshly ground black pepper
2tablespoonsextra virgin olive oil
1/4cupdry white wine
1/2cuplow-sodium chicken broth
1tablespooncapers,drained and rinsed
fresh lemon slices
chopped fresh parsley
Slice the chicken breasts horizontally, butterflying them open. After that, if the pieces are still bigger than 1/4-inch thickness, put them between 2 pieces of plastic wrap and pound them with a meat mallet.
Preheat oven to 425 degrees F.
Pat the asparagus spears dry and spread them out in a single layer on a rimmed baking sheet. Drizzle 3 tablespoons olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
In the meantime, season chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
Coat a sauté pan with nonstick spray, add the remaining 3 tablespoons oil, and heat over medium-high. Sauté for about 3-4 minutes per side until golden, cooked through (internal temperature of 165F), and juices run clear. Transfer breasts to a platter.
Deglaze pan with white wine; add in the garlic. Cook until liquid is nearly evaporated, about 1-2 minutes. Add broth, lemon juice, capers, and butter.
Once butter melts, pour sauce over chicken breasts.
Garnish with lemon slices and chopped fresh parsley. Serve immediately with the cooked asparagus.
If you prefer to serve this dish with pasta instead of asparagus, go for it! For other recipe variations and storage info, please refer to the article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.