Chicken Piccata with Lemon and Capers

Name: Chicken Piccata with Lemon and Capers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 chicken breasts; ¾ cup flour; ½ cup dry white wine; 1 cup low-sodium chicken stock; 2 tbsp capers in brine; 1 tbsp fresh lemon juice; 2 tbsp butter; 1 tbsp olive oil; salt and pepper

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
402 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Chicken Piccata with Lemon and Capers

Christopher House

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Chicken Piccata is a classic Italian-American dish made with chicken cutlets and capers served in a delicious white wine and lemon butter sauce. This recipe is super easy to make and is packed with flavour!

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Ingredients

Servings

4 chicken breasts
¾ cup flour (100g)
½ cup dry white wine (120ml)
1 cup low-sodium chicken stock (240ml)
2 tbsp capers in brine drained
1 tbsp fresh lemon juice
2 tbsp butter
1 tbsp olive oil
salt and pepper

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Instructions

Cut the chicken breasts in half lengthwise so you have thin cutlets. Cover them with a sheet of plastic wrap (cling film) and bash them gently with a meat mallet or rolling pin until they are around ¼ inch (1cm) thick.
Season the chicken with salt then dredge each cutlet in flour (3/4 cup) making sure to shake off any excess.
Heat the olive oil (1 tbsp) in a large skillet or frying pan, once hot fry the chicken cutlets in batches for 4 minutes on each side until golden brown and cooked all the way through. Place the cooked chicken on a clean plate and cover with foil to keep warm.
Turn the heat down low and add 1 tbsp of butter (15g). Once melted add the wine (½ cup) and the stock (1 cup/240ml) then turn the heat to high and whisk the sauce until it starts to thicken slightly (about 5-6 minutes).
Add the remaining butter (1 tbsp), capers (2 tbsp) and lemon juice (1 tbsp), stir until the butter has melted. Add the chicken back to the pan. If your pan or skillet isn’t big enough serve your chicken on a serving plate and pour over the sauce. Serve.

Notes

Cooking the chicken - fry the cutlets on a high heat so they get nice and golden on the outside. Each piece of chicken needs 4-5 minutes on each side and you'll probably need to cook them in batches.
Keep the chicken warm - make sure to keep the chicken warm on a plate covered in foil while you make the sauce.
Thickness of the sauce - this recipe makes a delicious lemon butter sauce that's pourable and not overly thick. If you'd like to thicken your sauce further then add in 2 tsp of cornstarch mixed with 4 tsp of water. Simmer until thickened.
Leftovers & freezing - leftovers will keep well in the fridge for 2-3 days or can be frozen. Thaw completely before serving and reheating.

Nutrition Information

Show Details

Calories 402kcal (20%) Carbohydrates 8g (3%) Protein 50g (100%) Fat 16g (25%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 160mg (53%) Sodium 443mg (18%) Potassium 924mg (26%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 248IU (5%) Vitamin C 4mg (4%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 402 kcal

% Daily Value*

Calories	402kcal	20%
Carbohydrates	8g	3%
Protein	50g	100%
Fat	16g	25%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	160mg	53%
Sodium	443mg	18%
Potassium	924mg	20%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	248IU	5%
Vitamin C	4mg	4%
Calcium	21mg	2%
Iron	1mg	6%