Everyday Legends American nut-free shellfish-free egg-free Dinner

Chicken Piccata

Chicken piccata of thin golden cutlets in a bright lemon, butter, and caper pan sauce, served with a handful of peppery rocket on the side.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

20 minsCook

30 minsTotal

MediumLevel

🍵Iced lemon tea 🥂Italian Pinot Grigio

Nutrition per Serving

385 Calories

42g Protein

16g Fat

12g Carbs

1g Sugar

1g Fiber

680mg Sodium

95mg Chol

Ingredients

For 2 servings

chicken breast 360g (12.7 oz)

all purpose flour 4 tbsp

olive oil 4 tbsp

butter 30g (1.1 oz)

lemons 2

capers 2 tbsp

chicken stock 240ml (1 cup)

parsley 16g (small handful)

arugula 80g (2.8 oz)

Instructions

Prep

Slice both chicken breasts in half horizontally into four thin cutlets total. Dredge in flour seasoned with salt and pepper, shaking off the excess.

Sear

Fry the cutlets in olive oil over medium-high heat 3 minutes a side until golden and cooked through. Work in batches if needed to avoid crowding the pan. Lift onto a plate.

Reduce

Add juice from both lemons, capers, and stock to the pan. Simmer over medium heat 4 minutes until the sauce reduces by half.

Finish

Swirl in the butter over low heat 1 minute until the sauce turns glossy. Return the cutlets to coat and warm through.

Plate

Spoon the cutlets and sauce onto plates. Scatter with parsley and serve with a handful of arugula alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.