Chicken Piccata
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
289 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Chicken Piccata
Description
This recipe starts by halving chicken breasts for even, quick cooking. The cutlets are seasoned with salt and pepper, dredged in flour to develop a light crust during pan-searing in butter and olive oil. The residual fond in the pan is deglazed with lemon juice, dry white wine, and brined capers, which lend acidity and saltiness. The sauce simmers briefly to meld the flavors and slightly reduce, then the chicken returns to the pan to finish cooking and soak in the sauce.
The final step blends in additional butter to enrich and slightly thicken the sauce, while fresh parsley adds a herbal brightness. The combination yields tender chicken with a smooth, zesty sauce ideal for pairing with sides like rice or pasta.
Substituting chicken broth for wine creates an alcohol-free version. The dish can be stored refrigerated for several days or frozen for longer periods, reheated gently to maintain moisture before serving.
Ingredients
- 2 chicken breast skinless and boneless, cut in half lengthwise
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup all-purpose flour for dredging
- 4 tablespoon butter unsalted
- 2 tablespoon olive oil
- ⅓ cup lemon juice freshly squeezed
- ½ cup white wine dry
- ¼ cup capers brined
- ⅓ cup parsley fresh, chopped
Instructions
- Prep Chicken: If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
- Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.
- Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.
Notes
- Use chicken broth instead of white wine for an alcohol-free version of the sauce.
- Store cooled chicken piccata in an airtight container in the fridge for 3–5 days.
- To freeze, cool completely, store in airtight containers, and keep up to 3 months.
- Thaw overnight in the fridge before reheating in an oven or skillet to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1chicken piece | |
| Calories | 289kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 520mg | 22% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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