Skillet Chicken Piccata
This Skillet Chicken Piccata is a quick, elegant dish featuring golden pan-seared chicken cutlets bathed in a lemony, garlicky white wine sauce with capers and butter. Perfect for weeknights or casual entertaining.
Ingredients
- 2 chicken breasts split in half or use 4 chicken cutlets
- 1 cup all-purpose flour
- 1 tablespoon avocado oil
- 4 tablespoons unsalted butter divided
- 3 cloves garlic pasted
- 1/4 teaspoon crushed red pepper
- 1/4 cup white wine
- 1/2 teaspoon capers large
- 1/2 lemon juiced
- 3-4 tablespoons water
- 2 tablespoons fresh chives minced
Instructions
- Add flour to a plate and season with salt and pepper. Mix with a fork and set aside.
- Pat the chicken dry with paper towels. Season both sides with salt and pepper, then dredge in the seasoned flour.
- Preheat a cast-iron skillet over medium-high heat for 3 minutes. Add avocado oil and 2 tablespoons of butter.
- Once butter melts, place the floured chicken in the skillet. Cook for 3-4 minutes on the first side until golden brown. Flip and cook another 1-2 minutes on low heat.
- Remove chicken from the skillet. Add garlic and crushed red pepper to the pan and sauté for 1 minute.
- Deglaze the pan with white wine and water. Let reduce for 30–45 seconds.
- Add remaining butter, capers, and lemon juice. Stir and season with salt and pepper to taste.
- Return chicken to the pan, golden side up, and cook for 1–2 minutes, spooning sauce over the top.
- Remove chicken to a serving plate. Spoon remaining sauce over the top and garnish with fresh chives.
Notes
Serve with roasted vegetables or over angel hair pasta to soak up the lemony sauce. A crisp green salad makes a perfect side.
Nutrition
Calories: 375kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more