Chicken Piccata
Author: adapted from Cooking Light
  • 2 boneless skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 Tbs olive oil, divided
  • 1 Tbs unsalted butter, divided
  • ¼ cup chopped shallots
  • 1 Tbs sliced garlic
  • ¾ cup dry white wine
  • ½ cup low sodium chicken stock
  • 1 tsp flour
  • 2 Tbs fresh lemon juice
  • 1½ Tbs capers, drained
  • 2 Tbs chopped fresh flat-leaf parsley
  1. Slice each chicken breast into two cutlets by cutting through the center of the breast with a sharp knife.
  2. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1½ tsp oil to pan; swirl to coat. Add cutlets to pan and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm.
  3. Add half of the butter to pan. Add shallots and garlic; saute 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, stir in remaining butter, juice and capers. Pour sauce over cutlets; sprinkle with parsley.
Recipe by Raisin & Fig at