Chicken Piccata
- Servings -
- My Notes -
INGREDIENTS
- 5 Chicken Breast - pounded to 3/4” even thickness
- 2 teaspoon Sea Salt
- 4 tablespoon Unsalted Butter
- 0.25 cup Capers - drained
- 2 Lemon - de-pitted
- 0.5 cup Cherry Tomato
- 0.13 cup White Cooking Wine
- 2 teaspoon Flat Leaf Parsley - finely chopped
INSTRUCTIONS
- Sprinkle all sides of the chicken fillets with the salt
- Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat
- Add the chicken and cook until opaque halfway through, 4 to 5 minutes
- Add the wine
- Add 1 tablespoon of butter to the skillet and, once melted, flip the fillets and finish cooking through
- Transfer the chicken to plates
- Add the capers to the hot skillet and let them sizzle for 30 seconds
- Next add in the tomatoes and parsley and 1 tablespoon of butter
- Squeeze the juice from both lemons over the capers and stir everything to combine
- Cook for another 30 seconds or so, then drizzle the mixture over the chicken
- Serve immediately.
NOTES
If your capers are salt-packed rinse them, if brine-packed, drain them. Fish is also another nice option instead of chicken. Choose a light fish such as flounder, red snapper, tilapia or rainbow trout.
This was delicious, my husband loves it too!