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Chicken Piccata

This Chicken Piccata features thin-sliced chicken breasts lightly floured and sautéed in a buttery lemon-wine sauce with briny capers. Served over quinoa and baby kale or spinach, it’s a flavorful, balanced dish perfect for a light yet satisfying meal.

This Chicken Piccata features thin-sliced chicken breasts lightly floured and sautéed in a buttery lemon-wine sauce with briny capers. Served over quinoa and baby kale or spinach, it’s a flavorful, balanced dish perfect for a light yet satisfying meal.

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  • Prep time
    15 min
  • Cooking time
    20 min
  • Servings
    4
  • Difficulty
    Medium

Ingredients

  • 1 pound thin sliced chicken chicken breast*
  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • 1/2 cup white wine
  • 3/4 cup low sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, rinsed and drained
  • 1/2 cup Original Spread
  • fresh chopped parsley (optional)
  • 2 cups cooked quinoa, for serving
  • 3 cups cooked baby kale or spinach, for serving

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Prep the Chicken:
      1. Arrange chicken in a single layer and pat dry with paper towels. Place the flour in a shallow bowl or a plate. Lightly season both sides of the chicken with salt and pepper. One at a time, press each piece of chicken into the flour so it's lightly coated on both sides. Shake off any extra flour and set the chicken aside on a clean plate.
      Cook the Chicken:
      1. In a large skillet over medium heat, melt ¼ cup of I Can’t Believe It’s Not Butter. Add the chicken in a single layer (work in batches if needed) and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
      Make the Sauce
      1. In the same skillet, add the white wine. Scrape up any browned bits from the bottom of the pan. Let simmer for 1–2 minutes to reduce slightly. Stir in the chicken broth, lemon juice, and capers. Simmer for another 3–4 minutes until the sauce is slightly reduced.
      Finish the Sauce:
      1. Reduce heat to low and whisk in the remaining ¼ cup of I Can’t Believe It’s Not Butter until smooth and glossy.
      Add Chicken to Pan
      1. Add the chicken back into the pan and spoon the sauce over the top. Simmer for 1–2 minutes until everything is heated through.
      Serve:
      1. Transfer chicken to plates, spoon sauce over the top, and garnish with fresh chopped parsley if desired. Serve with cooked quinoa and kale or spinach.

      Tip:

      * If your chicken breasts are not thin-sliced, start by cutting each breast in half horizontally to create thinner cutlets. Place each piece between two sheets of plastic wrap or parchment paper, then gently pound with a meat mallet, rolling pin, or heavy skillet until about ¼-inch thick.

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