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Chicken Piccata with Lemon and Capers
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.