Chicken Piccata
User Reviews
5.0
159 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
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Calories
603 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata
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Chicken Piccata combines pan-seared cutlets tossed in a delicious lemon butter white wine sauce with capers and fresh parsley.
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Ingredients
- 1 1/2 pounds thin sliced chicken cutlets
- 1/2 cup flour will not need all of it
- 1/4 cup olive oil
- 6 tablespoons unsalted butter cubed
- 4 cloves garlic sliced
- 3 tablespoons rinsed capers
- 1 cup low-sodium chicken stock
- 1/3 cup dry white wine
- 2 large lemons 6 round slices and rest cut into wedges
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
Instructions
- Season the chicken with salt and pepper on both sides then dredge the cutlets in flour and shake off the excess. Place the dredged cutlets on a parchment paper lined baking sheet.
- Heat a large nonstick pan to a touch less than medium heat, then add 1 tablespoon of olive oil and butter to the pan. Sear the chicken cutlets until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the pan. Work in batches, using a bit more olive oil and butter as required for each batch.
- Using the same pan, turn the heat to low and add the garlic and a touch more olive oil. Saute until golden (about 1-2 minutes) then add the capers and cook for 1 minute more.
- Add the wine and chicken stock to the pan and turn heat to high. With a wooden spoon dislodge all the brown bits from the bottom of pan. Boil for 1-2 minutes then add the lemon slices, lower the heat, and simmer for another 2 minutes.
- Roll the remaining butter cubes in the leftover flour and shake off the excess. Add one cube at a time to the pan. Using a whisk or wooden spoon, stir the sauce to emulsify. Taste test the sauce and adjust salt, pepper, and lemon juice levels if required.
- When satisfied with the taste of the sauce, add the chicken and half the parsley and gently coat all the pieces. Cook for 2-3 minutes to warm through. Turn off heat and add the remaining parsley. Serve with remaining lemon wedges. Enjoy!
Notes
- Thin cutlets are recommended.
- Use an adequate amount of oil and butter for each batch of chicken and do not crowd the pieces in the pan.
- Leftovers can be saved for up to three days and can be reheated in the oven on 325f covered until warm or on the stovetop at low heat.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
6.9g
(2%)
Protein
50.7g
(101%)
Fat
39.7g
(61%)
Saturated Fat
14.4g
(72%)
Cholesterol
190mg
(63%)
Sodium
898mg
(37%)
Potassium
442mg
(13%)
Fiber
0.4g
(2%)
Sugar
0.2g
(0%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 6.9g | 2% |
| Protein | 50.7g | 101% |
| Fat | 39.7g | 61% |
| Saturated Fat | 14.4g | 72% |
| Cholesterol | 190mg | 63% |
| Sodium | 898mg | 37% |
| Potassium | 442mg | 9% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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