Chicken Piccata is a dish flavored by capers, lemon juice, and a little white wine. The simple ingredients yield huge flavor while still being low carb!
1lb.chicken breastcut in half through the equator (about 2 large)
¼tsp.Kosher salt
¼tsp.freshly ground black pepper
1cupdry white winewe use Chardonnay
1.25cupsunsalted chicken stockdivided (1 cup and 1/4 cup)
1heaping tbs. cornstarch
1tbs.fresh lemon juicejuice of 1 small lemon
2tbs.chilled buttercut into small pieces
1tbs.capersdrained
Instructions
Heat oil in a large skillet over medium-high heat. Sprinkle the chicken liberally with salt and pepper on both sides. Cook chicken until browned on both sides (about 3 minutes per side). Remove to a plate and keep warm. Add the wine to the pan, stirring to scrape the browned bits off the bottom, and cook until the wine reduces by half (about 3 minutes).
Meanwhile, mix ¼ cup stock with the cornstarch, whisking to combine.
Add the stock and lemon juice, and bring to a boil. Lower the heat to medium-low. Add in the butter, stirring until it’s melted. Stir in the capers and then the slurry (cornstarch mixture). Cook 1 minute, then add the chicken back in along with any juices from the plate. Turn the chicken to coat, and cook and additional 5-10 minutes (until chicken is cooked through and absorbs the flavor from the sauce).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.