| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan
- 1 pound thinly sliced or pounded boneless skinless chicken breasts
- 6 tablespoons butter
- 1 clove garlic, minced
- 1 cup chicken broth
- One 3 1/2-ounce jar capers, rinsed and drained
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon or more fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil on the stovetop in a large skillet over medium heat.
- Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
- Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don’t all fit comfortably in the pan.
- Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
- Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve.
Nutrition Facts
| Calories | 481 calorie |
| Total Fat | 37 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 166 milligrams |
| Sodium | 422 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 30 grams |
| Sugar | 0 grams |
Reviews
Easy and delicious recipe! Only thing I change is I add extra capers:). It’s our go to recipe.
Wonderful! We both loved it and will definitely keep it in the rotation! I doubled the garlic and sauce as others suggested and it was perfect with mashed potatoes and sautéed mushrooms.
The best ever! I make it every two weeks. Never get tired of it!
Very tasty / very easy !!
Delicious and easy to make Thank you Trish
This was delicious and so easy to make! I’ve cooked it twice now, once with chicken and once with boneless pork chops – great both times
This was FANTASTIC !!!
Yum !
My fiancé is now requesting I make it once a week!
This is the BEST chicken piccata recipe I have found! So easy compared to other recipes and this one has the best flavors! It’s a keeper. I do add extra chicken broth, fresh lemon juice and white wine vinegar to make extra sauce. The left overs are even better!