Chicken Piccata
Wine, capers, and garlic give this savory chicken dish a fresh and unforgettable flavor! You’ll love the zingy, springy taste of this easy Chicken Piccata recipe.
Servings : 4
Ingredients
- 1 pound boneless skinless chicken breasts, pounded to ¼-inch thickness
- ⅓ cup white wine, divided (you can also use chicken broth instead of wine)
- 2 teaspoons cornstarch, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon Fresh ground black pepper, or to taste
- ½ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons avocado oil or vegetable oil, divided
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups trimmed fresh green beans
- ¼ cup capers, rinsed
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Using a meat mallet, pound chicken breasts to an even ¼-inch thickness.
- In a large mixing bowl combine half of the wine with 1 teaspoon cornstarch, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper; whisk to combine.
- Add chicken breasts to the wine mixture and toss to evenly coat. Set aside for 20 minutes.
- In a separate smaller mixing bowl whisk together the chicken broth, lemon juice, remaining wine, and 1 teaspoon cornstarch. Set aside for later.
- Heat 1-½ tablespoons oil in a large 12-inch skillet set over medium-high heat
- Add chicken breasts to the skillet and cook for 5 minutes; flip, add 1 tablespoon butter, and cook for 4 more minutes, or until just cooked through. The thicker the chicken breasts, the longer they'll have to cook. Use an instant read food thermometer to check for doneness. Chicken breasts are cooked through when internal temperature registers at 165˚F.
- Remove chicken breasts from the skillet and set aside on a plate.
- Add ½ tablespoon oil to the skillet if needed, and heat over medium-high heat.
- Add diced onions to the heated oil and cook for 1 minute, or just until starting to soften.
- Stir in garlic and cook for 10 seconds.
- Add green beans and capers to the skillet; season with ¼ teaspoon salt and cook for 4 to 5 minutes, or until green beans are crisp tender. Stir occasionally.
- Stir the previously prepared wine sauce and add it to the skillet. Cook for 10 seconds.
- Return chicken and its juices back to the skillet; turn chicken to coat with the sauce.
- Cook for a minute or two, or until sauce is a little thickened.
- Remove from heat.
- Garnish with parsley. Serve.
Equipment
- Stove
Notes
NET CARBS: 10 g
Nutrition
Calories: 296 kcal | Carbohydrates: 14 g | Protein: 28 g | Fat: 13 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 80 mg | Sodium: 914 mg | Potassium: 769 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 954 IU | Vitamin C: 20 mg | Calcium: 69 mg | Iron: 2 mg | Net Carbs: 10 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.