Lemony Chicken Piccata
Thin Spaghetti and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- ⅓ cup all-purpose flour
- 4 Tbsp butter
- 4 Tbsp olive oil
- ½ cup chopped onion
- 3 cloves garlic, minced
- ½ cup dry white wine (or use chicken broth)
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
- 1 cup chicken broth
- 3 Tbsp drained capers
- 1 Tbsp chopped fresh parsley
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Melt 2 Tbsp butter with 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add half of chicken, and cook 3 minutes per side; remove from skillet, and keep warm. Repeat with 2 Tbsp butter, 2 Tbsp oil, and half of chicken.
- Add onion and garlic to skillet; cook, stirring constantly, 3 minutes. Add wine, lemon juice, and lemon slices; cook 2 minutes.
- Add broth; return chicken to skillet, and add capers. Simmer 5 minutes or until sauce is thickened. Sprinkle with parsley.
Side Dish Ingredients
- 1 (16-oz) pkg thin spaghetti
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook pasta according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
Budget Friendly Meal Plan
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