Chicken Piccata Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
32 mins
-
Servings
6 servings
-
Calories
493 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Piccata Recipe
Report
This easy Chicken Piccata is a recipe the whole family will love. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.
Share:
Ingredients
- 4 thin chicken breast filets
- salt and pepper
- all-purpose flour for dredging
- 6 tablespoons butter divided
- 5 tablespoons extra-virgin olive oil divided
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or white wine
- 1/4 cup brined capers rinsed
- 2-3 tablespoons fresh parsley chopped
Instructions
- Season chicken with salt and pepper.
- Dredge chicken in flour, shaking off any excess flour.
- Melt 2 tablespoons butter, in a large skillet over medium heat.
- Add in 3 tablespoons olive oil.
- Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
- Remove to a paper towel-lined plate.
- Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
- When butter and oil start to sizzle, add the other 2 pieces of chicken.
- Repeat cooking process with 2 remaining pieces of chicken.
- Remove pan from heat and add chicken to the plate.
- Add the lemon juice, stock or wine, and capers to the now-empty skillet.
- Bring to boil, scraping up brown bits from the pan.
- Return all the chicken to the pan, and simmer for 5 minutes.
- Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined.
- Pour sauce over chicken, and garnish with parsley just before serving.
Notes
- Nutrition values are estimates.
- Make sure to shake off any excess flour from the chicken to avoid a lumpy and extra thick sauce.
- You can use stock (chicken or vegetable will work best) or a dry white wine to make the sauce.
- Don't like capers? Why not try swapping them for olives or sun dried tomatoes.
- Garnish with finely chopped parsley for freshness.
- Leftovers can be stored in the fridge for 1-2 days and eaten cold with salad or reheated in the oven until piping hot all the way through.
- You can also freeze leftovers in suitable containers.
Nutrition Information
Show Details
Serving
1serving
Calories
493kcal
(25%)
Carbohydrates
40g
(13%)
Protein
37g
(74%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
831mg
(35%)
Potassium
668mg
(19%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
320IU
(6%)
Vitamin C
16.8mg
(19%)
Calcium
279mg
(28%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 831mg | 35% |
| Potassium | 668mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 279mg | 28% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
