Classic Chicken Piccata
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 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
Description
This recipe starts with boneless, skinless chicken cutlets that are pounded thin for quick, even cooking. Each cutlet is seasoned, coated lightly in flour, then sautéed in olive oil until golden around the edges but not fully cooked. After setting the cutlets aside, the pan is deglazed with a combination of chicken stock, dry white wine, freshly grated lemon zest, and fresh lemon juice, which forms the bright and flavorful base of the sauce.
The partially cooked chicken is returned to the pan to simmer gently in the sauce, allowing it to finish cooking while absorbing the citrusy flavors. Capers are added near the end to introduce a sharp, briny counterpoint. Off heat, butter is stirred in to lend creaminess and smoothness to the sauce. Garnishing with chopped flat-leaf parsley adds freshness and a pop of color.
Chicken Piccata is traditionally served as a main dish alongside lighter sides such as steamed vegetables or simple pasta, where the lemony sauce can be spooned over. Its balance of crisp chicken texture and tangy buttery sauce makes it a well-rounded plate.
Leftover chicken piccata can be stored covered in the refrigerator for up to 5 days and reheated in a skillet with a splash of chicken broth or gently in an oven to maintain moisture.
Ingredients
- 4 chicken cutlet boneless chicken cutlets, skinless; boneless
- kosher salt
- black pepper
- 1 cup all-purpose flour
- ¼ cup olive oil
- ¾ cup chicken stock
- ½ cup white wine dry
- 1 tablespoon lemon finely chopped, zest
- ¼ cup lemon juice fresh
- ¼ cup capers nonpareil, drained
- 3 tablespoon butter unsalted
- 2 tablespoon flat-leaf parsley chopped, for garnish
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
- If boneless chicken breasts are thick, pound them to about ¼-inch thickness for even cooking.
- Visual guidance is available in the linked cooking video for reference during preparation.
- Store leftovers covered in the refrigerator for up to 5 days and reheat gently in a skillet with broth or a 325°F oven until warmed through, about 15 to 20 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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