Classic Chicken Piccata
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
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Cuisine
Italian
Classic Chicken Piccata
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This recipe will rival your favorite Italian-American restaurant. This dish is as big in taste as it is beautiful in presentation. And best of all, it comes together in about half an hour, or so. Serve with pasta or rice and a nice white wine.
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Ingredients
- 4 skinless, boneless chicken cutlets boneless chicken cutlets
- kosher salt and black pepper
- 1 cup all-purpose flour
- ¼ cup olive oil
- ¾ cup chicken stock
- ½ cup dry white wine
- 1 tablespoon lemon zest finely chopped
- ¼ cup fresh lemon juice
- ¼ cup capers nonpareil, drained
- 3 tablespoon unsalted butter
- 2 tablespoon flat-leaf parsley chopped, for garnish
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Instructions
- Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about ¼-inch thick. Repeat with other chicken breasts.
- Sprinkle the chicken evenly with salt and pepper.
- Spread the flour on a plate.
- Coat the chicken cutlets with the flour, shake off any excess.
- In a large saute pan, heat the olive oil over medium-high heat.
- When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
- Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
- Set the cutlets aside on a plate to collect any accumulated juices.
- Remove oil from the pan and return to medium heat.
- Add the stock, wine, lemon zest, and juice. Increase the heat to high and cook for about 2 minutes.
- Add the chicken back to the sauce, and simmer for another 3 minutes.
- Add the capers and heat for 1 minutes.
- Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
- Serve on warmed platter, or individual plates, and garnish with chopped parsley.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- If you can't find thinly sliced chicken breasts, purchase regular-sized (large) boneless, skinless breasts. Place the cuts (one at a time) in a plastic baggie and pound them until they are thin (¼-inch).
- Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with additional chicken broth or covered in a 325°F oven until heated through, usually about 15 to 20 minutes.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
351mg
(15%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
448IU
(9%)
Vitamin C
5mg
(6%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 351mg | 15% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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