Chicken Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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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
Description
This recipe calls for thinly sliced chicken cutlets seasoned and coated in flour before cooking in batches over medium-low heat to develop a golden crust without overcrowding. After setting the chicken aside, the pan is used to sauté garlic and capers, then deglazed with white wine and chicken stock while simmering with lemon slices.
The result is a pan sauce with a harmonious balance of acidity from the lemon and richness from the butter, complemented by the briny capers. Fresh parsley adds a herbal freshness when sprinkled at the end.
The dish is best served warm, either plated with the sauce spooned over the chicken, pairing well with starches like rice or pasta to complement the tangy flavors.
Leftovers can be stored refrigerated for up to three days and gently reheated covered in the oven or on the stovetop to keep the chicken moist and the sauce intact.
Ingredients
- 1 1/2 pounds chicken cutlets thin sliced
- 1/2 cup flour will not need all of it
- 1/4 cup olive oil
- 6 tablespoons butter cubed, unsalted
- 4 cloves garlic sliced
- 3 tablespoons caper rinsed
- 1 cup chicken stock low-sodium
- 1/3 cup white wine dry
- 2 large lemon 6 round slices and rest cut into wedges, plural
- 1/4 cup Italian flat-leaf parsley minced
- salt to taste
- black 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
- Use thin chicken cutlets for even, quick cooking.
- Adequate oil and butter amounts per batch and avoiding crowding are essential to achieve a golden crust.
- Leftovers keep for up to three days; reheat in a 325°F oven covered or on low stovetop heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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