Description

A lighter take on classic Chicken Piccata featuring tender chicken cutlets in a tangy creamy lemon and caper sauce. Ready in under 30 minutes, this one-pan recipe is perfect for weeknight dinners.

Ingredients

Scale

2 boneless skinless chicken breasts (about 1 lb)

1/4 cup all-purpose flour

2 tablespoons olive oil

2 cloves garlic, minced

3/4 cup low sodium chicken broth

1/4 cup dry white wine

3 tablespoons fresh lemon juice

2 tablespoons capers, drained

3 tablespoons light cream or Greek yogurt

salt and pepper to taste

2 tablespoons fresh parsley, chopped

Instructions

1. Pound chicken breasts to 1/2 inch thickness and season with salt and pepper

2. Coat chicken in flour, shaking off excess

3. Heat olive oil in a skillet over medium high heat

4. Sear chicken for 3 to 4 minutes per side until golden and cooked through, then transfer to a plate

5. Add garlic to skillet and sauté for 30 seconds

6. Pour in white wine and cook for 2 minutes to reduce

7. Stir in chicken broth, lemon juice, and capers and simmer for 2 to 3 minutes

8. Reduce heat and whisk in cream or yogurt until smooth

9. Return chicken to skillet and simmer for 2 minutes, spooning sauce over chicken

10. Adjust seasoning, garnish with parsley, and serve

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: main course
Method: pan-searing
Cuisine: italian-american

Nutrition

Serving Size: 1 serving

Keywords: easy chicken piccata, light chicken piccata, creamy lemon sauce, caper chicken, one pan chicken, weeknight dinner, quick chicken recipe