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Chicken Piccata Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 367 kcal
Course:
Main Course
Cuisine:
Italian
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)
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.
Cup of Yum
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
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
% 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.