Chicken Piccata
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata
Description
This Chicken Piccata recipe begins by halving and pounding chicken breasts to an even thinness for quick, even cooking that retains moisture. After seasoning and flour-dredging, the chicken is pan-fried with olive oil and butter until golden on both sides. The pan is then deglazed with white wine, lemon juice, and chicken stock, with capers added to the sauce, which is reduced to concentrate the flavors. Additional butter is stirred in off heat to enrich the sauce. Returning the chicken to the pan coats it in the bright, tangy sauce.
The dish pairs well with simple sides that can absorb the sauce, such as rice, pasta, or steamed vegetables. The contrast of the crispy chicken crust with the lemony-caper sauce creates a lively flavor and appealing texture. Chopped parsley adds a fresh note on finishing.
For best results, pounding chicken breasts ensures even cooking without drying out the meat. Using a thermometer to check for an internal temperature of 165°F helps avoid overcooking. If skillet space is limited, cooking in batches prevents steaming. Rolling lemons before squeezing yields extra juice for the sauce. Coating with flour adds a crust that holds sauce effectively.
Ingredients
- 2 chicken breast
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup lemon juice freshly squeezed
- ½ cup chicken stock
- 1 cup white wine
- 4 tablespoons butter divided, unsalted
- ¼ cup capers drained
- salt to taste
- black pepper to taste
- ¼ cup parsley
Instructions
- Cut chicken breasts in half lengthwise then pound the chicken to flatten out.
- Season chicken with salt and pepper then dredge in flour.
- Add 2 tablespoons of olive oil and two tbsp butter to a large pan and warm on medium-high heat.
- Cook on each side for about 3 minutes or until golden brown.
- Add the stock, wine, lemon juice, salt and pepper to the pan then bring to a boil while stirring to deglaze ,reduce to a simmer and add the capers. Allow to reduce by half while stirring occasionally. Remove from heat and stir in 2 tbsp butter. Season to taste with salt and pepper.
- Return the chicken to the pan and spoon sauce over the chicken cutlets. You can warm the chicken through on low if needed then sprinkle with parsley and serve.
Notes
- Halve and pound chicken breasts to ensure even, quick cooking and moisture retention.
- Cook chicken in batches if skillet is small to avoid overcrowding and steaming.
- Roll lemons at room temperature before juicing to maximize juice yield.
- Flour coating on chicken creates a crust that helps the sauce cling.
- Use a meat thermometer to check chicken reaches 165°F to avoid overcooking thin breasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 1066mg | 44% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 19mg | 21% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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