Chicken Piccata
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
4 people
-
Calories
303 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian, American
Chicken Piccata
Description
This Chicken Piccata recipe begins by pounding chicken breasts thin to about ¼ inch thickness, ensuring even cooking and a tender bite. The chicken pieces are coated with a blend of flour, finely grated Parmesan cheese, garlic powder, salt, and black pepper, giving a flavorful crust when seared in a mix of olive oil and salted butter. Cooking them until golden brown builds a flavorful base for the sauce.
The sauce is made in the same pan to capture browned bits, starting with white wine and sliced garlic gently simmered to infuse flavor. Capers add a salty, briny punch, while chicken broth and fresh lemon juice lend moistness and bright acidity. Finishing with cold butter off the heat creates a silky texture, and fresh chopped parsley adds brightness and color.
Serve this Chicken Piccata hot with the sauce spooned over the chicken. It pairs well with pasta, rice, or vegetables to soak up the tangy sauce. The method balances the richness of butter and Parmesan with the fresh lemon and capers, delivering a harmonious dish that is both comforting and flavorful.
Pounding the chicken thin is key to its tenderness and quick cooking; uneven thickness risks drying or undercooking. Using fresh lemon juice and quality salted butter enhances the dish’s depth. Nutrition estimates include all dredging ingredients but note some flour may remain unused. The recipe yields four servings.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- ¼ cup Parmesan Cheese finely grated
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
- 1 Tablespoon butter salted
Sauce
- ½ cup white wine like chardonnay or pinot grigio, dry
- 4 cloves garlic thinly sliced
- 2 Tablespoons capers drained
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons butter cold, salted
- 1/4 cup parsley roughly chopped, fresh
Instructions
Cut, Pound, Dredge, and Sear the Chicken:
- Note: This is the most time consuming part, after this section, this meal is a breeze.
- Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
- Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ¼ inch thick. It will plump more once it’s cooked so pounding thin is key.
- Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
- Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.
Prepare the Sauce:
- Carefully wipe the pan, but leave a few brown bits for added flavor.
- Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
- Add the capers, chicken broth, 2 Tbsp. lemon juice and stir to combine.
Add the Chicken back and Finish the Meal:
- Add the chicken along with any juices from the plate.
- Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
- Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
- Garnish with parsley and serve. My Garlic Parmesan Pasta or Creamy Lemon Pasta is great with this meal.
Notes
- Thinly pound chicken breasts to about ¼ inch to ensure even cooking and tender texture.
- Use freshly squeezed lemon juice for brighter flavor compared to bottled alternatives.
- Choose high-quality salted butter to enrich the sauce's taste.
- Nutrition estimates include all flour dredging ingredients, but some may be left unused on the plate.
- This recipe serves four portions and is featured in The Cozy Cookbook on page 104.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1103mg | 46% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
