Chicken Piccata Recipe
User Reviews
5
Chicken Piccata Recipe
Description
Starting with thin chicken breast cutlets, each piece is dredged in flour seasoned with salt and pepper, creating a coating that crisps during pan-frying. Cooking cutlets in batches prevents steaming and allows for proper browning. The pan sauce begins with melting butter and cooking minced garlic briefly to release aroma without burning. Adding dry white wine to deglaze the pan lifts flavorful browned bits, followed by chicken broth and fresh lemon juice to create a bright, tangy base. Capers add bursts of briny sharpness, and finishing with parsley adds freshness.
This dish pairs well with simple sides such as pasta, rice, or steamed vegetables. Lemon slices on the plate provide extra citrus to complement the sauce.
Notes caution that cooking times depend on cutlet thickness. Substituting wine with additional chicken broth is an option for those avoiding alcohol. Proper heat management during sauce preparation is essential to avoid burning garlic.
Ingredients
- 2 chicken breast large, boneless and skinless
- 1/2 cup all-purpose flour
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil
- 4 tablespoons butter divided
- 4 garlic minced, cloves
- 1/2 cup white wine dry
- 1/2 cup chicken broth or chicken stock
- 2 tablespoons lemon juice fresh
- 2 tablespoons capers drained
- 1-2 tablespoons parsley fresh, chopped
- lemon optional, slices, to serve
Instructions
- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
- Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
- Return the skillet to the heat and cook the garlic for about 30 – 50 seconds, stirring constantly to prevent the garlic from burning. Add the wine and bring to a boil, scraping up any browned bits stuck to the bottom of the skillet.
- Pour in the broth, lemon juice and capers and stir to combine. Lower the heat and add the remaining butter. Using a whisk, stir in the butter vigorously to form a sauce. Simmer for about 2 minutes and check for seasoning.
- Return the chicken (and any collected juices) to the skillet and simmer until the chicken is completely cooked through, about 3-4 minutes (time will vary depending on the thickness of each chicken breast cutlet).
- Stir in the parsley and serve with lemon slices if desire.
Notes
- Cooking times vary by cutlet size; adjust to ensure chicken is cooked through without drying.
- Do not crowd the pan when searing to achieve a golden crust, work in batches if needed.
- If avoiding wine, substitute with additional chicken broth or stock without affecting the overall flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 387mg | 16% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
