Skillet Chicken Piccata
Thin chicken cutlets in a bright lemon-butter pan sauce, no salt needed thanks to lemon zest and fresh parsley.
Sodium note
Made with plain, unbrined chicken breasts and unsalted butter; all brightness comes from lemon and wine.
Ingredients
- 1 1/4 lbs boneless, skinless chicken breasts, unbrined/unenhanced
- 1/2 cup all-purpose flour
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
Method
- 1
Slice chicken breasts horizontally into thin cutlets and pound to even thickness.
- 2
Mix flour and pepper on a plate; dredge cutlets lightly, shaking off excess.
- 3
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook cutlets 3 minutes per side until golden; remove to a plate.
- 4
Add garlic to the skillet and cook 30 seconds, then pour in broth, wine, and lemon juice, scraping up browned bits.
- 5
Simmer 3-4 minutes until slightly reduced, then whisk in remaining 2 tablespoons butter and lemon zest.
- 6
Return chicken to the skillet, spoon sauce over, and simmer 2 minutes until heated through.
- 7
Sprinkle with parsley and serve immediately.
Nutrition (estimated, per serving)
- Calories
- 365
- Protein
- 34g
- Carbs
- 12g
- Fat
- 19g
- Sodium
- 95 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use turkey cutlets in place of chicken for a similar quick sear.
- Swap white wine for extra low-sodium broth plus a splash of white wine vinegar.
- Use whole wheat flour for dredging if preferred.
Tips
- Pounding the cutlets thin ensures fast, even cooking without drying out.
- Swap capers for a teaspoon of chopped green olives rinsed well if you want a briny note without added sodium.
- Serve over unsalted pasta or rice to soak up the extra sauce.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
