Chopped Chicken Piccata Recipe

Name: Chopped Chicken Piccata Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2 serving
Ingredients: 10 oz boneless skinless chicken tenders; salt; fresh cracked black pepper; 2 tbsp all purpose flour; 6 tbsp butter; 2 tbsp olive oil; 1/3 cup white wine; 1/3 cup lemon juice; 1/2 cup low sodium chicken stock; 1/4 cup capers; 1/4 cup fresh parsley; 1 cup mashed potatoes; 1 lemon

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5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings
2
Calories
795 kcal
Course
Dinner
Cuisine
International

Chopped Chicken Piccata Recipe

Sarah Armstrong

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Chopped Piccata Chicken and Mashed Potatoes is a quick comfort food version of the classic dish. Make this 25-minute dinner recipe tonight!

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Ingredients

Servings

10 oz boneless skinless chicken tenders (See Note 1)
salt
fresh cracked black pepper
2 tbsp all purpose flour for dredging (See Note 3)
6 tbsp butter
2 tbsp olive oil
1/3 cup white wine
1/3 cup lemon juice (2 large lemons)
1/2 cup low sodium chicken stock
1/4 cup capers
1/4 cup fresh parsley chopped
1 cup mashed potatoes (See Note 2)
1 lemon sliced for garnish

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Instructions

Cut chicken breasts into 4 long strips. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and sauce for 3 minutes. When chicken strips are browned, turn and cook other side for 3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to paper towel lined plate.
Melt 2 more tablespoons butter. When butter is melted (See Note 4) add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
Chop the chicken into bite size pieces or leave as strips. Add the chicken to the pan, toss to coat and simmer for 5 minutes.
Make mashed potatoes. Divide mashed potatoes over the 2 plates and make a well in center of each. Divide the chicken into each mashed potatoes well and pour sauce over chicken and garnish with parsley and lemon slice.

Notes

I used 10 chicken tenders, or use 10 oz breasts or thighs, chopped.
Either make mashed potatoes from scratch or make per your favorite boxed brand to serve two.
For a thicker pan sauce: Add 1 tablespoon of flour and stir to cook flour for 1 minute. Then add other sauce ingredients. By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.

Nutrition Information

Show Details

Serving 1g Calories 795kcal (40%) Carbohydrates 41g (14%) Protein 36g (72%) Fat 53g (82%) Saturated Fat 25g (125%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 181mg (60%) Sodium 1127mg (47%) Potassium 1118mg (32%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1772IU (35%) Vitamin C 81mg (90%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 795 kcal

% Daily Value*

Serving	1g
Calories	795kcal	40%
Carbohydrates	41g	14%
Protein	36g	72%
Fat	53g	82%
Saturated Fat	25g	125%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Trans Fat	1g	50%
Cholesterol	181mg	60%
Sodium	1127mg	47%
Potassium	1118mg	24%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	1772IU	35%
Vitamin C	81mg	90%
Calcium	68mg	7%
Iron	3mg	17%