Chicken Piccata Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course, Dinner
Chicken Piccata Recipe
Description
This Chicken Piccata recipe involves slicing boneless skinless chicken breasts thin and pounding them to about half an inch thickness for even cooking. The chicken is seasoned and dredged in flour before pan-frying in olive oil until golden and cooked through. After removing the chicken, the pan is used to sauté shallots and garlic, then deglazed with white wine. Capers and lemon juice add tart, briny accents to the sauce, which is finished with butter for richness and fresh parsley for color and herbaceous notes.
The resulting dish balances tender, lightly crisp chicken with a tangy, buttery sauce full of bright lemon and salty caper flavors. The method yields a sauce that clings to the chicken, enhancing every bite. This dish works well served alongside pasta, mashed potatoes, polenta, or risotto to complement the sauced meat.
Make-ahead tips include precooking the chicken, but the sauce should be freshly prepared to avoid breaking. Storage can be refrigerated up to 4 days or frozen up to 2 months. Reheating gently in the sauce helps maintain moisture. Adding cold heavy cream can recover a broken sauce. Gluten-free variations skip the flour coating. Pounding the chicken in batches inside a plastic bag prevents mess.
Ingredients
- 2 chicken breast boneless skinless
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 1 shallot peeled small diced
- 2 garlic finely minced cloves
- ¼ cup white wine
- ¼ cup capers
- lemon about 2 to 2 1/2 tablespoons, juice of 1
- 1 butter cut into pads, unsalted, stick
- 2 tablespoons parsley chopped, fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Slice the chicken breasts in half widthwise.
- Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
- Add the flour to a bowl, season very well with salt and pepper, and mix.
- Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
- Add the olive oil to a large frying pan over high heat. Once the oil begins to smoke very lightly, add in the chicken breasts and immediately turn the heat down to medium.
- Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
- Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
- Remove the chicken breasts and set them aside.
- Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
- Add in the wine, capers, and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
- Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
- Finish with parsley, 1 tablespoon of lemon juice, salt, and pepper and pour over the cooked chicken breasts and serve.
Notes
- You can precook the chicken, but prepare the sauce fresh to avoid it breaking; a broken sauce can be fixed by whisking in cold heavy cream.
- Store cooked chicken piccata covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw in the refrigerator before reheating gently in sauce.
- To keep the recipe gluten-free, omit flour when coating the chicken.
- Pound chicken between plastic sheets or in zip bags, two pieces at a time, for even thickness and less mess.
- Serve with pasta, mashed potatoes, polenta, or risotto to complement the sauce and chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 380mg | 16% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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