Chicken Piccata for One
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Strips of chicken breast browned in butter and finished in a bright lemon caper sauce with parsley.
Ingredients
- 1 tablespoon all-purpose flour
- ½ teaspoon grated Parmesan cheese
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 (5–6-ounce) boneless skinless chicken breast, sliced into ¼-inch strips
- 2 tablespoons butter divided
- ½ tablespoon olive oil
- ¼ cup low-sodium chicken broth
- ½ tablespoon lemon juice
- 1 tablespoon drained capers
- 1 tablespoon chopped parsley
Equipment
- skillet
Directions
- On a plate, mix the flour, Parmesan, salt, and pepper. Lightly coat each piece of chicken.
- Heat 1 tablespoon of the butter and the oil in a 10-inch skillet over medium heat. Brown the chicken for about 3 minutes per side, then move it to a plate.
- Add the broth, lemon juice, and capers to the pan, scraping up the browned bits. Simmer until the sauce cooks down by about half.
- Stir in the rest of the butter. Put the chicken back in the pan and simmer for 2 minutes, until it reaches 165°F.
- Sprinkle with the parsley and serve.
Nutrition
Serving: 295g | Calories: 515kcal | Carbohydrates: 8.2g | Protein: 41g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 791mg | Potassium: 673mg | Fiber: 0.7g | Sugar: 0.4g | Vitamin A: 1099IU | Vitamin C: 8.3mg | Calcium: 37mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw chicken breast, chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.