Chicken Piccata Recipe
User Reviews
5.0
315 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4
-
Calories
246 kcal
-
Course
Main Course, Dinner
Chicken Piccata Recipe
Report
This classic Italian chicken piccata recipe is pan-roasted and finished with a delicious white wine and caper butter sauce.
Share:
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 1 peeled small diced shallot
- 2 finely minced cloves of garlic
- ¼ cup white wine
- ¼ cup capers
- Juice of 1 lemon about 2 to 2 1/2 tablespoons
- 1 stick unsalted butter cut into pads
- 2 tablespoons chopped fresh parsley
- coarse salt and pepper to taste
Add to Shopping List
Instructions
- Slice the chicken breasts in half widthwise.
- Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
- Add the flour to a bowl, season very well with salt and pepper, and mix.
- Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
- Add the olive oil to a large frying pan over high heat. Once the oil begins to smoke very lightly, add in the chicken breasts and immediately turn the heat down to medium.
- Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
- Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
- Remove the chicken breasts and set them aside.
- Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
- Add in the wine, capers, and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
- Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
- Finish with parsley, 1 tablespoon of lemon juice, salt, and pepper and pour over the cooked chicken breasts and serve.
Notes
- Make-Ahead: You can precook the chicken, but you will not be able to make the sauce ahead of time as it will break.
- How to Store: Keep covered in the refrigerator for up to 4 days. Cover and keep frozen for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
- How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.
- If your sauce breaks, add some cold heavy cream to help emulsify it.
- You do not need to flour the chicken ahead of time if you want to keep this gluten-free.
- You can use a spoon or whisk to mix the butter with the sauce at the end.
- Try pounding out the chicken in a plastic zip bag two at a time if that is easier.
- Try serving this with pasta, mashed potatoes, over polenta, or risotto.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
380mg
(16%)
Potassium
295mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
5mg
(6%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 380mg | 16% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
315 reviews
Excellent
Other Recipes
You'll Also Love
