Chopped Chicken Piccata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
2
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Calories
795 kcal
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Course
Dinner
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Cuisine
International
Chopped Chicken Piccata Recipe
Description
Chopped Chicken Piccata features chicken tenders seasoned and lightly floured, then cooked in a mixture of butter and olive oil until browned. The pan sauce is made by melting additional butter and deglazing with white wine, fresh lemon juice, and chicken stock, incorporating capers for a salty, tangy hit. The chicken is either left in strips or chopped bite-sized and tossed in the sauce to absorb the flavors.
This method yields a tender chicken with a bright and slightly sour sauce contrasted by buttery richness. The creamy mashed potatoes alongside provide a neutral, comforting base to complement the zesty piccata flavors. The flour in the dredge and optional roux step help to thicken the pan sauce, giving it a smooth texture.
Serving chicken piccata on mashed potatoes allows the sauce to mingle with the potatoes, enhancing the overall mouthfeel. The recipe notes suggest using fresh chicken tenders or chopped breasts/thighs, and recommend making mashed potatoes fresh or from a trusted boxed brand. Adjusting flour quantities during sauce preparation controls sauce thickness to preference.
Ingredients
- 10 oz chicken tenders See Note 1, boneless skinless
- salt
- black pepper fresh cracked
- 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 chicken stock low sodium
- 1/4 cup capers
- 1/4 cup parsley chopped, fresh
- 1 cup potato See Note 2, mashed
- 1 lemon sliced for garnish
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
- Use 10-ounce chicken tenders or equivalent weight of breasts or thighs, cut into strips or chopped.
- Prepare mashed potatoes from scratch or use your preferred boxed mix to serve two portions.
- For a thicker sauce, create a roux by cooking 1 tablespoon flour with butter and olive oil before adding liquids, which thickens the pan sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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