Chicken Piccata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
6 servings
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Calories
493 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Recipe
Description
The Chicken Piccata Recipe begins by seasoning thinly sliced chicken breasts with salt and pepper, then dredging them in flour to create a light crust when sautéed in butter and olive oil. Cooking the chicken in batches preserves the pan's fond for the sauce. The sauce is made by deglazing the pan with fresh lemon juice, chicken stock or white wine, and capers, which provide a briny tang. Simmering these ingredients extracts flavor and reduces the sauce slightly. Finally, cold butter is whisked in off heat to thicken and enrich the sauce, resulting in a glossy finish. Chopped parsley adds freshness and color.
This dish is best served hot and pairs well with simple sides like pasta, steamed vegetables, or a salad to balance its bright acidity and buttery texture. The capers offer a distinctive salty bite, while the lemon juice gives the sauce its zesty character.
To avoid a lumpy sauce, make sure to shake off excess flour from the chicken before cooking. Leftovers can be refrigerated for 1-2 days and eaten cold with salad or reheated in the oven until hot. The chicken can also be frozen for longer storage.
Ingredients
- 4 chicken breast thin filets
- salt
- black pepper
- all-purpose flour for dredging
- 6 tablespoons butter divided
- 5 tablespoons extra-virgin olive oil divided
- 1/3 cup lemon juice fresh
- 1/2 cup chicken stock or white wine
- 1/4 cup capers rinsed, brined
- 2-3 tablespoons parsley chopped, fresh
Instructions
- Season chicken with salt and pepper.
- Dredge chicken in flour, shaking off any excess flour.
- Melt 2 tablespoons butter, in a large skillet over medium heat.
- Add in 3 tablespoons olive oil.
- Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
- Remove to a paper towel-lined plate.
- Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
- When butter and oil start to sizzle, add the other 2 pieces of chicken.
- Repeat cooking process with 2 remaining pieces of chicken.
- Remove pan from heat and add chicken to the plate.
- Add the lemon juice, stock or wine, and capers to the now-empty skillet.
- Bring to boil, scraping up brown bits from the pan.
- Return all the chicken to the pan, and simmer for 5 minutes.
- Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined.
- Pour sauce over chicken, and garnish with parsley just before serving.
Notes
- Shake off excess flour before cooking to keep the sauce smooth and not thickened too much.
- Chicken stock or dry white wine can be used to create the sauce depending on preference.
- If you prefer, swap capers with olives or sun-dried tomatoes for variation in flavor.
- Garnish with chopped fresh parsley for brightness before serving.
- Store leftovers in the fridge for up to 2 days, reheating thoroughly before eating, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 831mg | 35% |
| Potassium | 668mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 279mg | 28% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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