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–+ servings
Baked chicken in casserole dish topped with sliced lemon.
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CPK Chicken Piccata

This simple dish is ready in a snap! It's perfect with angel hair pasta, crisp veggies or a simple salad with baby greens.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 to six servings
Calories 443kcal
Author Deb Clark

Ingredients

  • 3-4 boneless skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 3 to 4 tablespoons capers drained
  • 2 to 3 tablespoons lemon juice
  • 3 tablespoons butter
  • optional garnishes - minced fresh Italian parsley and lemon slices.

Instructions

  • Preheat oven to 350°. Prepare 9x13 casserole dish by spraying with non-stick cooking spray, set aside.
  • Cut chicken breasts in half crosswise. Place chicken breasts between two sheets of heavy-duty plastic wrap. Pound with a meat mallet to ½-in. thickness.
  • Season chicken breasts with salt and pepper, dredge chicken in flour.
  • Place heavy non-stick pan over medium-high heat. Add oil. Brown chicken to golden brown on both sides. Don't crowd the pan, brown in batches, adding additional oil as needed. Place pieces of chicken to the baking dish. It will finish cooking in the oven.
  • Add stock, capers and lemon juice to pan, scrape bottom of the pan to loosen browned bits. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
  • Garnish with minced parsley and sliced lemon.

Nutrition

Calories: 443kcal | Carbohydrates: 15g | Protein: 39g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 815mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg