- 1-lb. Boneless, skinless chicken breasts (2 large chicken breasts)
- ⅓ cup white whole wheat flour
- 2 teaspoons granulated garlic (or garlic powder)
- ⅛ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon Italian seasoning
- 2–3 tablespoons olive oil
- ½ cup dry white wine (we used Sauvignon blanc)
- 1 tablespoon flour mixture (from above)
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers (including juice)
- Begin by slicing the chicken breasts lengthwise in half to create 4 cutlets.
- Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat tenderizer, pound the chicken to a ½-inch thickness. Set aside.
- Mix chicken breading together in a medium-sized bowl by combining whole wheat flour, granulated garlic, salt and pepper, and italian seasoning. Reserve 1 tablespoon for later.
- Dredge the chicken by first rinsing each chicken breast with water and then dredging the chicken through the flour mixture. Make sure the chicken breast is completely covered in the flour mixture.
- Next, heat a large skillet over medium/high heat. Add olive oil.
- When olive oil is fragrant, add the chicken cutlets to the pan.
- Saute each cutlet for 4-5 minutes per side on medium heat, or until golden brown and fully cooked.
- When the chicken is golden brown on both sides, remove chicken cutlets from the pan. Set aside.
- Deglaze the pan by pouring the white wine into the skillet. Use a spatula to scrape the little brown bits from the pan.
- Next, add 1 tablespoon of the remaining flour mixture to the pan and whisk together with wine until it thickens
- Add broth, lemon juice, and capers to the pan and whisk together.
- Remove from heat and pour the piccata sauce over the chicken.
- Serve over pasta of choice, or on its own.
Nutrition FactsServing Size: 1/4 Calories: 240 Sugar: 0 Fat: 10 Carbohydrates: 7 Fiber: 1 Protein: 28
Category: DinnerMethod: Stove TopCuisine: Italian
Keywords: chicken piccata