Chicken Piccata with Lemon Butter Caper Sauce
User Reviews
5
Chicken Piccata with Lemon Butter Caper Sauce
Description
This Chicken Piccata recipe begins by coating chicken breast cutlets in a mixture of flour, kosher salt, and black pepper. The chicken is then sautéed in olive oil and butter until golden brown and fully cooked. Afterward, white wine or chicken stock is added to the pan along with lemon juice, lemon zest, and drained capers. The sauce simmers to reduce the liquid, concentrating flavors and lifting browned bits from the pan.
Finishing the sauce with additional butter adds richness and smoothness. The resulting sauce is tangy from lemon and capers, balanced by the butter's creaminess. The chicken remains moist with a lightly crisp exterior from the flour coating and pan-frying.
Chicken Piccata is commonly served with linguine, rice, or mashed potatoes to soak up the sauce. Side vegetables or a simple salad make appropriate accompaniments. The dish showcases a balance of bold and bright flavors with tender chicken.
Chicken cutlets can be store-bought or made by thinly slicing chicken breasts lengthwise. Adjust seasonings and salt to taste. Nutritional estimates may vary depending on brands and added seasonings.
Ingredients
- 2 lbs. chicken breast 6-8 total, see notes, cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter divided
- 1/2 cup white wine such as pinot grigio or sauvignon blanc, or chicken stock/broth, dry
- lemon juice and zest of one
- 2 tablespoons capers drained
Instructions
- In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
- Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
- Add the white wine (1/2 cup) or chicken stock, lemon zest and juice, and capers (2 tablespoons) to the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2-3 minutes.
- Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back into the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.
- Serve with sauce spooned over the chicken.
Notes
- Use pre-cut chicken cutlets or slice chicken breasts in half lengthwise to make your own cutlets.
- Serve with linguine, rice, or mashed potatoes to soak up the lemon butter caper sauce.
- Adjust seasoning at the end and calculate nutrition manually if desired for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 175mg | 58% |
| Sodium | 1057mg | 44% |
| Potassium | 860mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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