Chicken Piccata
User Reviews
5
Chicken Piccata
Description
Chicken Piccata begins by halving large boneless, skinless chicken breasts and coating them in a mixture of arrowroot flour, Parmesan cheese, salt, and black pepper. This coating creates a crisp exterior when the chicken is seared in olive oil and butter. The cooking method ensures the chicken remains juicy with a golden-brown crust.
The sauce, crafted in the same pan, uses dry white wine and garlic simmered until slightly reduced, then combined with chicken broth, lemon juice, and capers. Butter is stirred in to lend richness and a smooth texture, while freshly chopped parsley adds color and a touch of herbal freshness.
The chicken is returned to the pan briefly to warm in the sauce, allowing it to soak in the bright, tangy flavors before serving. This dish balances the savoriness of the Parmesan coating with acidic lemon and briny capers for a classic yet lively flavor profile.
For easier preparation, smaller chicken breasts can be used in place of halving larger breasts, with pounding to even thickness as an alternative method.
Ingredients
For the chicken
- 2 chicken breast large, boneless, skinless
- ¼ cup arrowroot flour or other flour
- ¼ cup Parmesan Cheese finely grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter unsalted
For the sauce
- ½ cup dry white wine or chicken broth
- 4 garlic minced, cloves
- 1 cup chicken broth
- 3 tablespoons lemon juice from about 1 lemon
- 2 tablespoons capers drained
- 2 tablespoons butter unsalted
- 2 tablespoons parsley roughly chopped fresh
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally.
- Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
- Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.
- Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
- Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.
- Serve: Garnish with parsley before serving.
Notes
- Instead of slicing chicken breasts horizontally, you can use four smaller breasts and pound them thin with a kitchen mallet to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 64mg | 21% |
| Sodium | 889mg | 37% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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