This Chicken Piccata recipe is a delicious Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.

Ingredients

• 2 boneless, skinless chicken breasts (16 oz total )
• freshly ground black pepper (to taste)
• 2 large egg whites (or whole eggs)
• 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
• olive oil spray (about 1 tbsp worth)
• 1 tbsp whipped butter
• juice of 1 lemon
• 1/4 cup dry white wine
• 1/2 cup reduced sodium chicken broth
• 1 tbsp capers
• sliced lemon (for serving)
• chopped fresh parsley leaves (for serving)

Directions

1. Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
2. In a shallow bowl, beat the egg whites and 1 teaspoon of water together.
3. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Shake of any excess crumbs.
4. Heat a large skillet over medium to medium-low heat.
5. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
6. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
7. For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
8. Bring to a boil then simmer until it's reduced in half, about 2 minutes.
9. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
10. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
11. To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.