Chicken Piccata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
410 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Chicken Piccata
Description
This preparation of Chicken Piccata begins by flattening chicken breasts for even cooking, seasoning with salt and pepper, and coating lightly with flour. The chicken is sautéed in butter and olive oil until golden and cooked through, then removed to keep warm.
The sauce is made in the same pan by simmering chicken stock or dry white wine with lemon juice, shallots, and minced garlic until slightly reduced. Capers are added for a briny contrast, and finishing butter stirs in richness and smooth texture. The chicken is plated and topped with this glossy, lemony sauce, garnished with fresh chopped parsley for brightness.
Chicken Piccata presents a balance of tender chicken and a bright, slightly tart sauce accented by capers, ideal served with vegetables or pasta. The method ensures juicy meat with a crisp exterior, complemented by the flavorful sauce.
Ingredients
- 4 chicken breast boneless skinless halves
- salt to taste
- black pepper to taste
- ⅓ cup flour (I used gluten free flour)
- 4 Tablespoon butter
- 4 Tablespoon olive oil
- ½ cup chicken stock or dry white wine
- 2 Tablespoon lemon juice
- 2 Tablespoon shallot chopped
- 3 garlic minced, cloves
- 2 Tablespoon capers drained
- 2 Tablespoon parsley chopped, fresh
Instructions
- Place each chicken breast between a plastic wrap and lightly pound it to 1/4-inch thickness. Season both sides of chicken breasts with salt and black pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.
- Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.
- Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.
- Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 139mg | 46% |
| Sodium | 429mg | 18% |
| Potassium | 702mg | 15% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 19mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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