Easy Chicken Piccata
User Reviews
5
3 reviews
Excellent
Easy Chicken Piccata
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A golden brown flour-coating locks in the juices in this easy chicken piccata recipe. The white wine and buttery lemon-caper sauce come together so beautifully. Believe it or not, this fancy dish is easy enough for new cooks and busy families!
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Ingredients
- 1 pound chicken breast boneless, skinless (2 large breasts
- ¼ cup all-purpose flour
- ¼ cup olive oil
- 4 tablespoons butter divided
- ¼ cup shallot finely chopped
- 4 garlic minced (approx. 1 tablespoon, cloves
- ¼ cup white wine
- ½ cup chicken broth
- 2 tablespoons capers
- 1 tablespoon lemon juice
- Parmesan Cheese for garnish, parsley chopped fresh
- parsley for garnish, parsley chopped fresh
Instructions
- Slice each chicken breast in half horizontally and pound them into ½ inch thick pieces and sprinkle with salt and pepper.
- In a shallow bowl, add the flour and dip each chicken cutlets into the flour and coat both sides well. (shake off any excess flour).
- In a large skillet or cast iron pan, heat the olive oil over medium high heat and cook the chicken cutlets for 3-4 minutes per side or until it is golden brown and reaches an internal temperature of 165° F.
- After the chicken has cooked, remove it from the skillet and place it on a paper towel lined plate.
- Using a paper towel, wipe the remaining oil out out the pan (don't wash it).
- Add 2 tablespoons of butter and heat over medium heat until melted.
- Add the shallots and sauté for 2-3 minutes until tender.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the white wine and deglaze the bottom of the pan by scraping the bits off the bottom with a wooden spoon.
- Pour in the chicken stock, capers and the lemon juice. Then bring the sauce to a boil.
- Reduce to simmer and add the remaining two tablespoons of butter and stir to combine.
- Serve with the sauce over the crispy chicken with pasta, mashed or roasted potatoes or rice and garnish with parmesan cheese and/or fresh parsley
Notes
- Cook in canola or vegetable oil if desired.
- Use regular white or yellow onion in place of the shallots.
- A dry white wine works best like Sauvignon Blanc or Pinot Grigio.
- If you would like to make it in advance, I recommend storing the crispy chicken cutlets and sauce separately until you’re ready to serve.
- Buy thin cut chicken cutlets to save prep time.
- When pounding chicken, place it between two pieces of plastic wrap to avoid splatter and easy cleanup.
Nutrition Information
Show Details
Serving
1serving
Calories
411kcal
(21%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.5g
(25%)
Cholesterol
103mg
(34%)
Sodium
345mg
(14%)
Potassium
534mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
390IU
(8%)
Vitamin C
5mg
(6%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 345mg | 14% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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