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Chicken Piccata with Capers

Chicken Piccata with Capers

Photo: Lee Harrelson

Yield

4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot-cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe  is sure to please your entire family.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 519
  • caloriesfromfat 21 %
  • fat 12 g
  • satfat 3.7 g
  • monofat 4.9 g
  • polyfat 1.8 g
  • protein 48.1 g
  • carbohydrate 51 g
  • fiber 2.3 g
  • cholesterol 116 mg
  • iron 4 mg
  • sodium 396 mg
  • calcium 40 mg

How to Make It

  1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

    Pounding Chicken
  2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

  3. Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth

Cook's Notes

This is the perfect dish for impressing guests while also being able to relax.