Gut Friendly Chicken Piccata with Lemon and Capers
Total time35 min
Prep time15 min
Cook time20 min
4.7(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 3 tbsp olive oil
For the sauce
- 4 tbsp unsalted butter
- 3 garlic cloves, thinly sliced
- ½ cup dry white wine (such as pinot grigio or sauvignon blanc)
- ½ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp capers, drained
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- 2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!