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Chicken Piccata Recipe
5 from 315 votes

Chicken Piccata Recipe

Chicken Piccata features thinly pounded chicken breasts lightly coated in flour, pan-fried to a golden brown, and finished with a sauce of shallots, garlic, white wine, capers, lemon juice, and butter. Fresh parsley brightens the dish, balancing the tangy, salty flavors with the richness of butter and the brightness of lemon.

Prep Time
10 mins
Cook Time
15 mins
Servings: 4
Calories: 246 kcal
Course: Main Course, Dinner
Cuisine: French, Italian

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

    Cup of Yum
  1. Slice the chicken breasts in half widthwise.
  2. 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.
  3. Add the flour to a bowl, season very well with salt and pepper, and mix.
  4. Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
  5. 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.
  6. Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
  7. Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
  8. Remove the chicken breasts and set them aside.
  9. 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.
  10. 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.
  11. Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
  12. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 246

% 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.