Elevate simple chicken breasts with a simple, tangy pan-sauce. Serve it with angel hair pasta and steamed broccoli.
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 2 Servings
- 2 tsp unsalted butter
- 2 frozen chicken breasts (I use Foster Farms)
- 1/3 cup minced shallot
- 1/2tsp minced garlic
- ¼ cup dry white wine
- 1 ½ cups low sodium chicken broth
- 1 tsp lemon juice, or to taste
- 1 TB chopped capers
- 1 TB chopped fresh parsley
Melt butter over medium high heat in a medium nonstick sauté pan. Brown frozen chicken breasts on both sides, approximately 5-6 minutes per side. Remove to a plate.
Add shallot to pan and cook for 2-3 minutes until softened. Add garlic and cook 1 minute. Pour in wine, scraping up any browned bits. Increase heat until wine is nearly evaporated. Add chicken broth, browned breasts (and any accumulated juices) to pan, bring to a boil, cover, and cook an additional 8-10 minutes or until chicken breasts are cooked through. Stir lemon juice and capers into sauce and season to taste with salt and pepper. Serve breasts with piccata sauce, garnished with parsley.
If you’d like to thicken your sauce a bit, simply remove the chicken breasts when done and cook sauce uncovered to reduce. Add lemon juice, capers, parsley and seasoning at the end and spoon over breasts.