Chicken Piccata
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course
Chicken Piccata
Description
This Chicken Piccata recipe starts by seasoning thinly sliced chicken breasts, then dredging them in flour, dipped in an egg wash, and coated with bread crumbs. The chicken is seared in olive oil until golden and then baked briefly to finish cooking through while retaining moisture.
Meanwhile, the piccata sauce is made in the same pan by melting butter, reducing fresh lemon juice, dry white wine, chicken stock, and adding rinsed capers. The sauce cooks down until slightly thickened, concentrating the tart and briny elements that complement the crispy chicken.
The finished chicken is served with the lemon-caper sauce spooned over or alongside, with lemon slices for extra brightness. This dish pairs well with simple sides like roasted vegetables or pasta to balance the citrusy richness.
The recipe suggests bringing extra sauce to the table, highlighting its appeal as a dipping or finishing element to the meal.
Ingredients
- 2 chicken breast sliced in half lengthways, and pounded as thin as you like, boneless skinless
- salt
- black pepper
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 tablespoon water
- 3/4 cup bread crumbs
- olive oil
For the sauce
- 3 tablespoons butter divided
- 1/3 cup lemon juice freshly squeezed
- 1/4 cup white wine dry
- 1/2 cup chicken stock
- 1/4 cup capers rinsed, brined
- lemon for serving, sliced
Instructions
Get Prepped
- Preheat the oven to 400°F
Prepare the chicken
- Season chicken on both sides with salt and pepper.
- Mix the flour, salt and pepper in a plate.
- In a second plate (or bowl), beat the egg and 1/2 tablespoon of water together.
- On a third plate, add the breadcrumbs.
- Dip each chicken breast first in the flour, then dip in the egg then the bread crumbs.
Cook the chicken
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
- Add the chicken breasts and cook for 2 minutes on each side, until browned. Put them in the preheated oven, and bake for 5 to 10 minutes while you make the sauce.
Make the piccata sauce
- Dry the skillet with a dry paper towel.
- Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, stock the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Boil over high heat until reduced in half, about 2-3 minutes.
Serve
- Remove from the heat, add the rest of the butter and stir gently. Add the capers.
- Discard the lemon halves and serve a piece of chicken on each plate, with the sauce on the side, or poured sparingly over the chicken.
Notes
- Serve extra piccata sauce at the table for additional flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 100mg | 33% |
| Sodium | 717mg | 30% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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