Chicken Piccata
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.