Citrus Chicken Piccata for two! These chicken breasts are lightly seasoned, pan seared in butter, and then topped with an orange and lemon sauce with capers.
So I just cleaned out my refrigerator and tossed about 5 containers of leftover food that got pushed to the back of the refrigerator. Sam hasn’t been swinging by as often as he did when he first moved out, so he’s not taking advantage of any extra meals from home.
So tonight I made an effort to only make what we would eat this evening. Dang it! Now I wish I would have made extra servings because this Citrus Chicken Piccata would be a delicious meal for my lunch tomorrow!
I cooked two chicken breasts for Alan and me. Technically, if you follow the traditional way of making piccata and use thin slices of veal or in this case chicken, you would cut the breast in half lengthwise, and you would have enough pieces to serve another two people.
BUT….stay with me as I explain. I used ice-glazed chicken right out of the freezer, and although I ran the chicken under lukewarm water so that I could season the meat, it was still dense in the middle and I’m sure I would have cut through one of my fingers if I attempted to cut it in half. Plus, I’m certain we would have eaten all of the filets between the two of us. Those thin pieces of chicken hardly fill us up! So the choice is yours as far as serving size! Without changing a thing to the recipe you can use two full size boneless breasts or four smaller filets!
- 2 skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 tablespoons unsalted butter
- 1/3 cup white wine (or chicken broth)
- 1/2 cup chicken broth
- 1/2 a large orange, juiced (about 4 tablespoons)
- 1 lemon, juiced (about 3 tablespoons)
- 2 tablespoons capers, drained
Pre-heat oven to 350 degrees.
If using ice-glazed chicken like I did, rinse chicken under lukewarm water for a couple of minutes. Dry with paper towels. Sprinkle each side of the chicken with salt and pepper, and then dredge in the flour.
Melt butter in a large skillet over medium-high heat. Saute chicken for 3-4 minutes on each side. Remove from pan and place in a baking dish and bake for 10-15 minutes (depending on the thickness of your chicken).
In the meantime, Add wine to skillet and bring to a boil and scrape any cooked pieces from the pan. Stir in chicken broth and bring to a boil. Reduce heat and continue to simmer broth until about half of the liquid evaporates. Stir in orange and lemon juices with the capers. Pour over chicken.
If you are using thawed and think sliced chicken, you do not need to bake the chicken. Pan cook for about 2 minutes per side.
Amount Per Serving: Calories: 573Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 174mgSodium: 1085mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 52g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.