5 from 20 votes
Chicken Piccata
Chicken Piccata features boneless, skinless chicken breasts pounded thin, breaded, and pan-fried before finishing in the oven. The dish is served with a lemony sauce made from fresh lemon juice, dry white wine, chicken stock, capers, and butter, resulting in bright, savory notes balanced by a rich, silky texture. The contrast of crispy breading and tangy sauce defines this classic preparation.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
375 kcal
Course:
Main Course
Cuisine:
Italian, American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 375
% 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.