Kramer Chicken Piccata with Tarragon
Elevate your weeknight dinner game with Kramer Chicken Piccata with Tarragon, a flavorful spin on the classic Italian dish. This recipe features tender, golden-brown chicken breasts simmered in a zesty lemon-tarragon sauce complemented by garlic, white wine, and briny capers. The addition of fresh tarragon lends a unique herbaceous note that sets this dish apart, while a finishing touch of butter creates a rich, velvety texture in the sauce. Ready in just 35 minutes, this easy yet elegant meal is perfect for busy evenings or entertaining guests. Serve with pasta, rice, or sautéed vegetables for a complete, restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 cups dry white wine
- 0.75 cups chicken broth
- 0.25 cups lemon juice
- 2 tablespoons capers, drained
- 1 tablespoons fresh tarragon, chopped
- 2 tablespoons parsley, chopped (optional, for garnish)
- 4 slices lemon slices (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, mix together the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers. Bring the sauce to a simmer and cook for 3-4 minutes, allowing the flavors to meld.
Return the chicken breasts to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for another 2-3 minutes to reheat.
Stir in the fresh tarragon and the remaining tablespoon of butter to finish the sauce, allowing it to thicken slightly.
Transfer the chicken to plates and spoon the sauce generously over the top. Garnish with chopped parsley and lemon slices if desired.
Serve immediately with your choice of side dishes, such as pasta, rice, or sautéed vegetables.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
