Chicken Piccata Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
530 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian, American
Chicken Piccata Recipe
Description
In this Chicken Piccata recipe, boneless skinless chicken breasts are pounded to an even, thin thickness and dredged in a mixture of all-purpose flour, lemon zest, salt, and black pepper. Cooking in olive oil until browned yields a crisp exterior with a tender center. The pan sauce begins by melting salted butter, adding flour to form a roux, then lovingly whisking in chicken broth and dry white wine to create a smooth base. Fresh lemon juice and briny capers are folded in to provide brightness and a piquant edge that balances the richness of the butter.
The chicken is then returned to the sauce to soak in the flavors briefly before finishing with freshly chopped parsley for color and freshness. The dish pairs well with delicate pasta like linguini or angel hair, but can also be served over mashed potatoes or rice to absorb the savory sauce. Roasted or steamed green vegetables such as asparagus, broccoli, or cauliflower make fitting side dishes to complement this meal.
For best results, larger chicken breasts should be halved or pounded to thickness to ensure even cooking. Fresh lemon juice is preferred to preserve the bright flavors. Capers can be substituted with finely chopped green olives if desired. Garlic can be added to the sauce base for extra aroma, adapting the flavor to taste.
Ingredients
- 4 chicken breast 6 ounces each, about 1 ½ lbs, boneless skinless
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil more as needed
- salt to taste
- black pepper to taste
Sauce
- ¼ cup butter salted
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- ½ lemon juice juiced, about 1 ½ tablespoons, fresh
- ½ cup white wine or chicken broth, dry
- 3 tablespoons capers drained
- 2 tablespoons parsley additional for garnish, chopped, fresh
- Parmesan Cheese for garnish, optional, shredded
Instructions
- Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
- Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
- In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
- Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
- Gradually add the chicken broth, whisking until smooth after each addition.
- Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
- Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- Stir in the chopped parsley and serve.
Notes
- If chicken breasts are large, slice or pound to uniform ½-inch thickness to ensure even cooking.
- Chicken thighs or veal can be used instead, adjusting cooking times as needed.
- Use fresh lemon juice for optimal flavor in the sauce.
- Capers can be swapped with finely chopped green olives for a milder briny taste.
- Serve with thin pastas like linguini, or mashed potatoes or rice to enjoy the sauce.
- Add fresh minced garlic to the butter when making the sauce for additional depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530 | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 51g | 102% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 176mg | 59% |
| Sodium | 741mg | 31% |
| Potassium | 961mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 27mg | 30% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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