How to Make Chicken Piccata with Light Lemon Caper Sauce - Recipe

Light yet full of flavor, this chicken piccata offers more than just a delicious taste. Its tangy lemon sauce gives out mood-enhancing effects that can improve you and your date's sexual performance.

Makes: 2
Start to Finish: less than 30 minutes

  •     1 1/4 pounds (570 g) chicken breast (about 3) or chicken breast fillets
  •     1/4 teaspoon salt
  •     1/4 teaspoon and 1 pinch freshly ground black pepper, divided
  •     2 tablespoons extra-virgin olive oil
  •     1/4 cup whole-wheat flour
  •     2 tablespoons dry white wine
  •     1 cup organic or reduced sodium chicken broth, divided
  •     1 teaspoon cornstarch
  •     1/2 lemon (use center), peeled and cut into 4 thin slices, seeded
  •     2 tablespoons chopped Italian flat leaf parsley
  •     1 tablespoon capers, chopped
  •     1 tablespoon butter

  1.     Cut the chicken breasts to make 8 pieces total. Place chicken in a single layer on a cutting board and lay a sheet of plastic wrap on top. Pound chicken with a mallet until pieces are an even -inch (6 mm) thick. Season with salt and 1/4 teaspoon pepper.
  2.     Heat a large skillet over medium heat and add oil. Pour flour onto a plate, coat chicken with flour, and shake pieces lightly to remove excess flour. When oil is shimmering, add chicken in a single layer, pressing down the center of each piece.
  3.     After 1 minute, shake the pan gently back and forth to ensure even browning. Cook the chicken for 2 minutes or until it is opaque halfway through. Turn chicken and continue to cook another 2 minutes or until cooked through. Remove the chicken from the pan and place it on a plate.
  4.     Add wine to the pan, scraping browned bits from the bottom of the pan with a wooden spoon. Once the wine has evaporated to about 2 teaspoons, add 3/4 cup of broth and simmer for 5 minutes or until reduced by one third.
  5.     Whisk remaining 1/4 cup of broth and cornstarch together in a small dish, add mixture to the pan, and bring to a simmer while stirring. Reduce heat to low and stir in lemons, parsley, capers, and a pinch of pepper. Smash lemons lightly while cooking to release juices. Add chicken back to the pan to reheat and coat with sauce. Turn the heat off and swirl in the butter.
Nutrition Information

Per serving: 281 kcal cal., 11 g fat (3 g sat. fat), 7 g carb., 1 g fiber, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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