Chicken Piccata
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata
Description
Chicken breasts are sliced thin, seasoned, and dredged in flour before being pan-fried in butter until golden and cooked through. The cooking fat is used to sauté minced garlic and shallots briefly, flavoring the base of the sauce. White wine is added and reduced by half, lifting the browned bits from the pan.
A mixture of chicken broth, fresh lemon juice, and additional flour is whisked in to thicken the sauce, which then simmers until glossy. Capers and chopped parsley are stirred in for salty, herbaceous accents. Additional butter enriches the sauce before the chicken returns to warm through and become coated in the vibrant lemon sauce.
Chicken Piccata is traditionally served with pasta to soak up the sauce but also pairs well with potatoes or rice. Lemon slices garnish the dish, adding extra citrus aroma and appeal at the table.
Ingredients
- 2 chicken breast cut in half lengthwise and pounded to an even thickness, boneless skinless
- 1/3 cup all-purpose flour
- 3 tablespoons butter
- 1 clove garlic , minced
- 1 shallot , minced
- 1/2 cup white wine dry
- 1/2 cup chicken broth we use and recommend Aneto, quality
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons all-purpose flour
- 1/4 cup capers , rinsed and drained
- 2 tablespoons parsley
- 2 tablespoons butter unsalted
- salt to taste
- black pepper to taste
- lemon sliced, for garnish
Instructions
- Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
- Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add the capers, parsley and butter.Return the chicken to the pan, coating with the sauce, and heat through for a minute. Add some sliced lemons for garnish. Serve immediately. Traditionally served with pasta. Alternatively can be served with potatoes or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 506mg | 21% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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