Chicken Piccata

Chicken picatta is always so yummy. I love chicken when it’s pounded thin and covered in a crispy coating. The chicken is so much more tender, and it cooks faster too!

This chicken picatta is lightened-up version made with chicken stock, a little bit of white wine, and a little bit of lemon juice. I served this chicken with some squash and steamed green beans.

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Chicken Piccata

Prep Time10 minutes mins

Cook Time25 minutes mins

Servings: 4

Calories: 164kcal

Ingredients

• 12 ounce boneless, skinless chicken breast (pounded to about ¼-inch thickness)
• ¼ cup all-purpose flour
• ½ teaspoon dried thyme
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 pinch salt
• 1 tablespoon olive oil
• ½ cup onion (thinly sliced)
• 2 garlic cloves (minced)
• ¼ cup low sodium chicken broth
• 2 tablespoon white wine
• 2 tablespoon lemon juice
• 2 tablespoon capers

Instructions

• Pound the chicken breast to ¼-inch thickness. I like to cover the chicken with plastic wrap and use a meat tenderizer hammer to flatten it.
• Cut the flattened chicken breast into 4 pieces.
• Heat 1½ teaspoons of olive oil in a skillet over medium heat.
• In a shallow bowl, stir together the flour, onion powder, thyme pepper, and salt. . While your skillet is heating up, dredge the 4 pieces of chicken in the flour mixture. Make sure you coat the whole piece of chicken, and shake off any extra flour.
• You'll probably need to cook the chicken in 2 batches. If you overfill your skillet, the chicken will just stew and you won't get a crispy coating. Cook 2 pieces of chicken in the olive oil, about 2 to 3 minutes per side.
• The chicken is done when lightly browned on the outside and 165 °F on the inside.
• Transfer the first batch of chicken to a plate.
• Add 1½ more teaspoons of olive oil to the skillet. Cook the other 2 pieces of chicken.
• Transfer the second back of chicken to a plate when it's done.
• Add the onion, garlic and chicken stock to the same skillet and cook for about 3 minutes, scraping up any browned bits stuck to the bottom of the pan.
• Add 2 tablespoon of wine and cook for 1 more minute.
• Stir in the lemon juice and the capers.
• Return the chicken to the skillet and spoon the sauce over the chicken. Put the cover on the skillet and bring the sauce to a boil over medium heat. Reduce heat to low and simmer, covered, for 5 more minutes.
• Spoon the sauce over the chicken to serve.