Chicken Piccata Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
367 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Recipe
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This chicken piccata is quickly pan-fried and served in a thick white wine and lemon pan sauce full of capers. It’s an easy one-pan meal!
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Ingredients
- 2 lbs chicken breasts skinless boneless (See Note 1)
- kosher salt (See Note 2)
- ground black pepper (See Note 2)
- 1/4 cup flour for dredging
- 2 tbsp butter
- 2 tbsp olive oil
Piccata Sauce
- 2 tbsp butter
- 2 tbsp flour See Note 3
- 1/3 cup dry white wine
- 2 lemons See Note 4
- 1/2 cup chicken stock
- 1/4 cup brined capers
- 1/4 cup fresh parsley chopped
- Mashed potatoes or pasta (See Note 5)
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Instructions
- Cut chicken breasts horizontally into 2 cutlets. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and saute for 3 minutes. When chicken is browned, turn and cook other side for 2-3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to plate and keep warm, covered.
- Melt remaining butter in pan. When butter is melted add the flour (See Note 3) and whisk to cook flour for 1 minute. Then add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
- Add the chicken back to the pan, spooning sauce to coat and simmer for 5 minutes.
- Option: Make mashed potatoes or pasta. Divide mashed potatoes or pasta on plates and top with the chicken. Spoon sauce over chicken and garnish with parsley and lemon slices.
Notes
- If large, cut chicken breasts horizontally into 2 cutlets. If uneven in thickness, pound between sheets of plastic wrap.
- For an added flavor boost, I omit the salt and pepper and use my Lemon Pepper Seasoning blend.
- By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.
- I used 1 large lemon and the fresh juice came to 1/4 cup as needed for sauce. I sliced the other lemon for garnish.
- Either make the mashed potatoes from scratch or make per your favorite boxed brand or pasta of choice.
Nutrition Information
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Calories
367kcal
(18%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
103mg
(34%)
Sodium
572mg
(24%)
Potassium
573mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
728IU
(15%)
Vitamin C
36mg
(40%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 572mg | 24% |
| Potassium | 573mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 36mg | 40% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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