Chicken Piccata
A classic Italian-American dish featuring pan-fried chicken cutlets in a tangy lemon, butter, and caper sauce, served over spaghetti.
10 min
Prep
15 min
Cook
4
Serves
520
Calories
Macros · per serving
36g protein
55g carbs
18g fat
Ingredients
For 4 servings
- 2 chicken breast
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 lemon
- 1 cup chicken broth
- 2 tablespoons capers
- 12 ounces spaghetti
- 2 tablespoons parsley
Instructions
- 1
Slice the chicken breasts in half horizontally to create four thin cutlets.
- 2
Season the flour with salt and pepper, then dredge the chicken cutlets in the flour mixture, shaking off any excess.
- 3
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 4
Cook the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 5
In the same skillet, add the chicken broth, juice of the lemon, capers, and remaining butter. Whisk while heating to a simmer, then reduce the heat to medium-low.
- 6
Return the chicken to the skillet, spooning the sauce over the top, and simmer for 3 minutes until heated through.
- 7
Meanwhile, cook the spaghetti according to package instructions, then drain.
- 8
Serve the chicken cutlets with spaghetti, drizzling with the sauce and garnishing with chopped parsley.
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