Chicken Piccata with Capers
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Chicken piccata is a classic Italian dish featuring pan-seared chicken breasts in a tangy lemon, caper, and white wine sauce. Served over spaghetti and garnished with fresh parsley, it's a quick and flavorful weeknight dinner.
Ingredients
- 4 skinless, boneless chicken breast halves
- 59.1 ml all-purpose flour
- 14.8 ml butter
- 14.8 ml olive oil
- 118 ml white wine
- 59.1 ml fresh lemon juice
- 29.6 ml capers
- 9.86 ml minced fresh garlic minced
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
- 946 ml hot cooked spaghetti
- 29.6 ml chopped fresh flat-leaf parsley chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.3 mg
- Iron: 1.98 mg
- Magnesium: 65.7 mg
- Phosphorus: 255 mg
- Potassium: 365 mg
- Zinc: 1.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 skinless, boneless chicken breast halves
- 59.1 ml all-purpose flour
- 14.8 ml butter
- 14.8 ml olive oil
- 118 ml white wine
- 59.1 ml fresh lemon juice
- 29.6 ml capers
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
- 946 ml hot cooked spaghetti
Prepare
- Mince 9.86 ml minced fresh garlic
- Chop 29.6 ml chopped fresh flat-leaf parsley
Let's Cook
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Step 1.
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
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Step 2.
Place flour in a shallow dish, and dredge chicken in flour.
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Step 3.
Heat butter and oil in a large skillet over medium-high heat.
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Step 4.
Add chicken, and cook for 3 minutes on each side or until browned.
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Step 5.
Remove chicken from pan; keep warm.
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Step 6.
Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits.
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Step 7.
Cook for 2 minutes or until slightly thick.
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Step 8.
Sprinkle with salt and pepper.
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Step 9.
Serve chicken over pasta.
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Step 10.
Top with sauce; sprinkle with parsley.