Ingredients and Weight: - Chicken breast (boneless, skinless), 1 pound (450 grams) - All-purpose flour, 1/2 cup (60 grams) - Salt and black pepper, to taste - Olive oil, 1/4 cup (60 ml) - Unsalted butter, 2 tablespoons (28 grams) - Lemon, 1 large (150 grams) - Dry white wine, 1/4 cup (60 ml) - Chicken broth, 1/2 cup (120 ml) - Capers, 2 tablespoons (20 grams) - Parsley (chopped), 1 tablespoon (4 grams)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Pound chicken breasts to an even thickness. Season with salt and pepper. 3. Dredge chicken in flour, shaking off any excess. 4. In a large skillet, heat olive oil and butter over medium heat. 5. Add chicken and cook for 4 minutes per side, or until golden brown. 6. Transfer chicken to a greased baking dish. 7. Add white wine and chicken broth to the skillet, scraping up any brown bits. 8. Stir in capers and lemon juice. 9. Pour sauce over chicken and bake for 15 minutes, or until chicken is cooked through and sauce is bubbly. 10. Garnish with parsley before serving.
Nutritional Information (per serving): - Calories: 350 - Protein: 30 grams - Carbohydrates: 25 grams - Fat: 15 grams - Cholesterol: 80 milligrams - Sodium: 500 milligrams
Dish Characteristics: - Tender and flavorful chicken - Tangy and savory sauce - Easy to make and perfect for a special occasion
User Comments: - "This is the best chicken piccata I've ever had!" - "The sauce is so delicious, I could drink it!" - "Perfect for a romantic dinner or a family gathering."
Special Precautions and Tips: - Use fresh lemon juice for the best flavor. - If you don't have dry white wine, you can substitute with dry sherry or chicken broth. - For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce before adding the capers.