Chicken Piccata (Lemon Chicken with Capers)
User Reviews
5
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Prep Time
10 mins
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Servings
3
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Calories
358 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Chicken Piccata (Lemon Chicken with Capers)
Description
Chicken Piccata begins with boneless, skinless chicken breasts sliced and pounded thin for quick, even cooking. The chicken is coated in a seasoned parmesan and flour mixture and pan-fried in olive oil and butter, producing a crisp exterior and tender interior.
The pan sauce is made by deglazing the skillet with dry white wine, reducing it, then adding fresh lemon juice and capers for acidity and brine. Cubed butter is whisked in at low heat to enrich the sauce without breaking it. Fresh parsley adds herbal freshness.
This dish serves well as a light main course, complemented by sides like pasta, sautéed vegetables, or salad. Its bright and tangy profile contrasts with the savory crusted chicken.
Using white wine with moderate flavor, such as Chardonnay, is recommended. Substitute with low-sodium chicken broth for a non-alcoholic option. Capers in brine are preferred over dry salt-packed capers to control saltiness.
Ingredients
- 450g / 16oz chicken breast (2 large pieces), skinless boneless (Note 1)
- 4 tbsp flour (sub cornflour/cornstarch for GF)
- 2 1/2 tbsp parmesan , finely grated (Note 2)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 tbsp olive oil
- 1 tbsp / 15g butter unsalted
Lemon Sauce:
- 2 tbsp / 30g butter cut into 1.5cm / 1/2" cubes, unsalted
- 2/3 cup white wine Note 3, dry
- 2 tbsp lemon juice , fresh
- 3 tbsp capers drained (Note 4, in brine
- 1 1/2 tsp parsley , finely chopped, plus more for garnish
Instructions
Crispy Parmesan Chicken:
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
- Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
- Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
- Place 3 pieces of chicken in the skillet. Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.
Chicken Piccata Sauce:
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
- Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes.
- Add lemon and simmer 1 minute.
- Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
- Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!
Notes
- Two large chicken breasts (450g) will comfortably serve three people; smaller breasts serve two.
- Chicken tenderloins or boneless thighs can be used, adjusting preparation accordingly.
- Store-bought sandy grated parmesan works well for the coating without overpowering flavor.
- Use any dry white wine like Chardonnay; avoid expensive wines as cooking diminishes subtle flavors.
- Capers in brine provide the right salt balance; dry capers can be too salty for this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358cal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 800mg | 33% |
| Potassium | 616mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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