Chicken Piccata Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
503 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Recipe
Description
In this Chicken Piccata recipe, boneless, skinless chicken breasts are pounded to about half an inch thick to ensure even cooking and tenderness. They are seasoned with salt and pepper before being coated in flour. The chicken is sautéed in a mix of butter and olive oil until golden on both sides, then removed to keep warm. The pan is then used to cook thinly sliced shallots and garlic, building a flavorful base for the sauce.
White wine is added to deglaze the pan, simmering to reduce by half and concentrate flavors. Chicken broth is added next and similarly reduced. Lemon slices and drained capers bring a fresh, bright acidity and a subtle briny bite to the sauce, balancing the richness. The chicken returns to the pan to finish cooking gently in the sauce, absorbing these flavors.
Italian parsley is sprinkled over for herby brightness, and the dish is often served with cooked pasta to complement the tangy lemon-caper sauce. The method produces chicken that’s both tender from pounding and richly flavored by its sauce without heaviness.
A recommended alternative to tenderizing yourself is using pre-cut thin chicken cutlets for convenience. This can save time without compromising the dish’s integrity or texture.
Ingredients
- 2-4 chicken breast boneless, skinless
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup flour
- 2 1/2 tablespoons butter divided, unsalted
- 2 tablespoons extra virgin olive oil , divided
- 2 shallot thinly cut
- 4 cloves garlic , thinly sliced
- 1/2 cup white wine
- 1/2 cup chicken broth low-sodium
- 2 lemon cut into slices, plural
- 2 tablespoons capers , drained
- 3 tablespoons Italian parsley , roughly chopped
- 4 cups pasta cooked, of choice
Instructions
- Place each piece of the chicken on a cutting board, cover with plastic wrap and pound to 1/2 inch or less thickness using a meat mallet.
- Season both sides of the chicken with salt and pepper.
- Place the flour in a shallow dish, pie plate or dredging bowl. Dredge each piece of chicken in flour and shake off excess.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the chicken to the hot pan, working in batches, sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat the remaining 1 tablespoon of oil in the same pan. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.
- Add the wine, bringing to a low simmer and scraping pan to loosen browned bits. Cook until liquid reduces by half.
- Add the broth to pan bringing back to a low simmer. Cook until reduced by half, approximately 5 minutes.
- Remove from heat and whisk in remaining 1 1/2 tablespoons of the butter, lemon slices, capers and parsley.
- Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm.
- Serve over cooked pasta of choice.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- For convenience, you can use pre-cut thin chicken cutlets instead of pounding chicken breasts manually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 342g | 114% |
| Protein | 83g | 166% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 734mg | 31% |
| Potassium | 1536mg | 33% |
| Fiber | 15g | 60% |
| Sugar | 13g | 26% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 117mg | 12% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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