Chicken Piccata with Cherry Tomato Pan Sauce
Ingredients
- 1½ poundschicken breasts
- ½ cupall-purpose flour
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 3 tablespoonsolive oil
- 2 cupscherry tomatoes
- 3 clovesgarlic
- 1lemon
- ½ cupdry white wine or chicken broth
- 2 tablespoonscapers
- ¼ cupfresh parsley (loosely packed)
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 1 lemon into a small bowl or measuring cup.
- 03
Chop 1/4 cup fresh parsley for garnish.
Method
- 01
Pat chicken breasts dry and place between plastic wrap. Pound to an even 1/2-inch thickness.
- 02
Mix flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a shallow bowl. Coat both sides of chicken, shaking off excess.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 4–5 minutes per side until golden. Transfer to a plate.
- 04
Add remaining 1 tablespoon olive oil to the pan. Add garlic and cook 30 seconds until fragrant.
- 05
Add cherry tomatoes and cook 2–3 minutes, stirring occasionally, until they begin to soften and burst.
- 06
Pour in wine (or broth) and squeeze in juice from the lemon. Stir in capers and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 07
Return chicken to the pan and simmer 2–3 minutes to warm through and marry flavors.
- 08
Divide chicken between plates, spoon pan sauce over top, and garnish with fresh parsley.
Spice Tips
For a touch of heat, add a pinch of red pepper flakes when cooking the garlic. A dash of fresh basil stirred in at the end adds Mediterranean brightness.
Serve over pasta, rice, or with crusty bread to soak up the bright pan sauce. The recipe comes together in under 30 minutes.