Easy Weeknight Chicken Piccata
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
586 kcal
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Course
Main Course
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Cuisine
Italian
Easy Weeknight Chicken Piccata
Description
Easy Weeknight Chicken Piccata highlights thin chicken cutlets seasoned and coated with flour before pan-frying in butter and olive oil. The sauce is made by glazing shallots and garlic, then simmering with white wine, lemon juice, capers, parsley, and thinly sliced lemons, creating a light yet flavorful accompaniment. Nestling the chicken back into the sauce allows the flavors to meld and keeps the meat juicy. The dish carries a harmonious mix of sharp citrus and gentle herb notes complemented by a silky sauce made from pan drippings and butter.
The lemon slices and capers add a fresh, tangy edge, useful for balancing the richness of the butter and olive oil. It’s suitable for serving alongside simple sides like steamed vegetables or rice, where the sauce can act as a flavorful drizzle.
A mandoline slicer is recommended to achieve thin, even lemon slices that enhance the presentation and sauce texture. If the sauce thickens too much, diluting it with a small amount of water and reheating ensures a smooth consistency.
Ingredients
- 2 chicken cutlet
- 1/2 cup flour use gluten free flour if you like
- salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 2 Tbsp butter divided, unsalted
- 2 Tbsp olive oil divided
- 1 large shallots minced, or 2 smaller shallots
- 2 cloves garlic minced
- 1 Tbsp capers drained (plus more for garnish, heaping
- 1/4 cup white wine dry sherry or Marsala
- lemon juice of 1
- 1/2 lemon finely sliced on a mandoline slicer
- parsley chopped (reserve some for garnish, fresh, handful
Instructions
- Season the cutlets with salt and pepper. Dredge the cutlets in the flour, making sure to get all the surfaces covered.
- Heat 1 Tbsp of the butter and 1 Tbsp of the oil in a pan. When it is nice and hot add the chicken and let brown for about 3 minutes each side, This will basically cook the chicken through.
- Set the chicken aside on a plate.
- Wipe out any burned bits from the pan and add the final Tbsp of butter and of oil. Saute the shallots and garlic for 2 or 3 minutes until soft. Add the wine and lemon juice to the pan along with the capers, parsley, and finely sliced lemon and continue cooking for a couple of minutes to create the sauce.
- Nestle the chicken back into the sauce, spooning it over the chicken. Heat through, and serve hot, garnished with more capers and parsley.
- If the sauce gets too thick, add a little water and reheat it through.
Notes
- Use a mandoline slicer to get paper-thin lemon slices for an elegant and even texture.
- If the sauce becomes too thick, add a splash of water and reheat gently to loosen it.
- Brown the chicken thoroughly on each side to seal in juices and create a flavorful crust before finishing in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 323mg | 13% |
| Potassium | 817mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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