Chicken Piccata with Lemon and Capers
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
402 kcal
-
Course
Main Course
-
Cuisine
Italian-American Fussion
Chicken Piccata with Lemon and Capers
Description
In this Chicken Piccata recipe, chicken breasts are sliced thin, gently pounded to about a quarter inch thickness, then seasoned and coated in flour before frying. The pan-frying process yields a light crispy exterior while keeping the chicken juicy inside. After cooking the chicken in batches, it is set aside covered to maintain warmth.
The sauce is prepared by melting butter then deglazing the pan with dry white wine and chicken stock, simmering until slightly thickened. Adding additional butter, fresh lemon juice, and drained capers finishes the sauce, which is tangy, buttery, and sharp with the capers’ briny pop. The chicken is returned to the pan briefly to coat with the sauce.
This dish pairs well with simple sides like steamed vegetables, rice, or pasta to balance the rich and zesty sauce. The sauce’s pourable consistency provides a gentle coating without heaviness.
To maintain sauce thickness, you can add a cornstarch slurry if desired. Leftovers keep in the refrigerator for a few days and freeze well if thawed completely before reheating.
Ingredients
- 4 chicken breast
- ¾ cup flour (100g)
- ½ cup white wine 120ml, dry
- 1 cup chicken stock 240ml, low-sodium
- 2 tbsp capers drained, in brine
- 1 tbsp lemon juice fresh
- 2 tbsp butter
- 1 tbsp olive oil
- salt
- black pepper
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
- Fry chicken cutlets on high heat in batches to develop a golden crust and cook through evenly.
- Keep cooked chicken warm covered with foil while preparing the sauce to maintain temperature.
- The lemon butter sauce is pourable; add a cornstarch and water mixture if you prefer a thicker sauce.
- Leftover chicken piccata stores in the refrigerator for 2-3 days or can be frozen; fully thaw before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
