Ingredients and Weight:
- 8 boneless, skinless chicken breasts (1.25 pounds)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 cup capers, rinsed and drained
- 1/2 cup sliced fresh lemon (5 lemons)
- 1/4 cup fresh parsley, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a shallow dish, whisk together the flour, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the butter and olive oil.
- Dip the chicken breasts in the flour mixture and shake off any excess.
- Cook the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Add the white wine to the skillet and scrape up any browned bits.
- Bring the wine to a boil and reduce it by half.
- Stir in the capers, lemon slices, and parsley.
- Return the chicken to the skillet and cook for 1-2 minutes, or until heated through.
- Serve immediately over pasta or rice.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Tender and juicy chicken
- Tangy and flavorful lemon-caper sauce
- Rich and buttery flavor
- Perfect for a special occasion or weekend dinner
User Comments:
- "This dish was a hit with my family! The chicken was so tender and the sauce was delicious."
- "I loved the balance of flavors in this recipe. The lemon and capers added a nice tanginess."
- "I'm not usually a fan of chicken piccata, but this recipe changed my mind. It was absolutely perfect."
Special Precautions and Tips:
- Use a large skillet to prevent the chicken from crowding.
- Cook the chicken over medium-high heat to get a golden brown crust.
- Don't overcook the chicken or it will become tough.
- The sauce should be thickened but not too thick. If it becomes too thick, add a little more chicken broth or water.
