Chicken Piccata

Chicken PiccataRecipe
Photo: Charles Schiller; Styling: Lynn Miller
4 servings

Cost per Serving:



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2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup lemon juice
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh parsley


Prep: 10 Minutes
Cook: 20 Minutes

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.

Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.

Created date

April 2010

Nutritional Information

Calories 368
Fat 19 g
Satfat 7 g
Protein 41 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 123 mg
Sodium 418 mg