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Chicken Piccata
5 from 90 votes

Chicken Piccata

Chicken Piccata features thin chicken cutlets dredged lightly in flour, pan-seared in olive oil and butter, and finished with a sauce of garlic, capers, white wine, chicken stock, and lemon. The combination results in tender chicken with a bright, tangy sauce enriched by buttery notes and fresh parsley.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 603 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 603

% 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.