Garlic Chicken Piccata
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 people
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Calories
347 kcal
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Course
Main Course
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Cuisine
Italian
Garlic Chicken Piccata
Description
In this recipe, chicken breasts are halved and seasoned before lightly dredging in flour and pan-frying in butter to create a golden crust. Roasted garlic cloves are extracted and incorporated into a sauce made with chicken stock, white wine, lemon juice, and capers. The sauce simmers briefly to meld the flavors, then the chicken is returned for basting, ensuring it remains moist and coated with the flavorful reduction.
The combination of roasting garlic softens its pungency, while capers provide bursts of briny sharpness contrasted by fresh lemon juice, brightening the dish. Parsley adds a fresh herbal note just before serving.
Serve this chicken piccata over pasta, rice, mashed potatoes, or with steamed vegetables to complement the sauce. Roasting garlic ahead gives the sauce a subtle garlic depth without overpowering the other ingredients.
For convenience, if roasting is skipped, mincing multiple garlic cloves and sautéing briefly before adding liquids is an alternative. Cooking the chicken to an internal temperature of 165°F ensures food safety.
Ingredients
- 3 chicken breast halved
- 1/3 cup flour
- 2 tablespoon butter
- 1 garlic roasted, head
- 1/2 cup capers drained from juice
- 2/3 cup wine
- 2/3 cup chicken stock
- 2 tablespoon lemon
- salt to taste
- black pepper to taste
- parsley minced, fresh
Instructions
- Pre-heat oven to 400 degrees. Slice garlic bulb off at the top. Wrap bulb in aluminum foil and drizzle oil oil over the top of it. Wrap and roast in oven for 40 minutes.
- Slice chicken breasts in half and then generously season them with salt and pepper.
- Add flour to a shallow bowl and dredge the chicken breast halves in the flour and set aside.
- About 5 minutes before garlic is done, melt the butter in a large sauté pan on medium high and add the chicken. Cook 3-4 minutes and then flip and cook another 3-4 minutes. Remove chicken from pan and set aside.
- Remove garlic from oven and open foil.
- With a fork, pull roasted garlic cloves out of bulb and add to the hot pan. Add the stock and wine and let cook for 5 minutes. Add capers and lemon juice and cook for another 3 minutes. Return chicken to the pan and pan baste the chicken with the sauce.
- Add parsley and serve over pasta, rice, mashed potatoes, or steamed vegetables.
Notes
- Chicken breasts can be halved or pounded thin for even cooking.
- Check for doneness by ensuring the chicken reaches an internal temperature of 165°F.
- If skipping the roasted garlic, mince at least six cloves and sauté briefly before adding liquids to maintain garlic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 913mg | 38% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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