Chicken Piccata with Sun-dried Tomatoes
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesChicken Piccata is a classic Italian American dish that is simple and quick to make. We added sun-dried tomatoes to the traditional rich and buttery lemon sauce finished with tangy capers and fresh herbs. It’s perfect served over pasta, polenta or rice!
Ingredients
1 lb of chicken cutlets (thin piece of chicken breasts)
1/2 cup of all purpose flour, plus 3 Tbsp.
1/4 cup of grated parmesan cheese
1/2 tsp. of garlic powder
1/2 tsp. of kosher salt and ground pepper, more if needed
2 Tbsp. of avocado oil
4 Tbsp. of butter, divided
3 cups of chicken broth
1/2 cup of dry white wine
Juice of 1 lemon
2 Tbsp. of capers, drained and rinced
2 Tbsp. of sun dried tomatoes, julienne cut in olive oil
Directions
- Mix 1/2 cup of flour, parmesan cheese, garlic powder, salt and pepper in a shallow dish.
- In a large stainless steel pan, add avocado oil and 1 Tbsp of butter and heat on medium high heat until almost smoking.
- Season both sides of the chicken with salt and pepper. Dredge each piece of chicken in flour mixture and turn to coat on all sides. Shake off excess flour and add to the skillet. Cook until lightly browned and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Continue with the remaining chicken.
- Reduce the heat in the skillet. Melt 3 tbsp. of butter, add 3 Tbsp. of flour and mix until blended, scraping up the browned bits in the pan. Add chicken broth, white wine and lemon juice. Stir all together.
- Return the chicken to the skillet. Add capers, sun-dried tomatoes, salt and pepper if needed. Continue to cook an additional 4-5 minutes until warmed through and the sauce is thickened.
Tips
- 1. Capers are immature, unripened edible flower buds and are often associated with mediterranean cuisine. They are high in vitamin K and good sources of iron and magnesium. (source: Joy Bauer and Healthline)
