Garlic Chicken Piccata
User Reviews
4.9
Garlic Chicken Piccata
Description
In this recipe, boneless skinless chicken breast halves are seasoned and coated in a mixture of flour and finely grated Parmesan cheese, then pan-fried in a combination of butter and olive oil. Cooking in batches helps develop a golden-brown crust while locking in moisture. After cooking the chicken, garlic is briefly sautéed in the pan, followed by deglazing with white wine to capture flavorful browned bits.
A sauce is made by adding chicken stock, freshly squeezed lemon juice, and rinsed capers to the pan. This mixture simmers to reduce slightly, concentrating flavors of butter, garlic, and citrus. The sauce is poured over the chicken and garnished with chopped fresh parsley and a pinch of Parmesan cheese for additional depth. The resulting dish provides a satisfying mix of crunchy exterior, tender chicken, and a bright, flavorful sauce.
Garlic Chicken Piccata is best served immediately, paired with sides like pasta, rice, or steamed vegetables to complement the zesty sauce. This recipe does not rely on heavy cream, emphasizing the fresh lemon and capers instead.
If the sauce does not thicken sufficiently during cooking, a slurry of cornstarch and water can be added while boiling the sauce before returning the chicken to the pan. This provides a thicker coating without altering flavor significantly.
Ingredients
- 2 chicken breast large, halved horizontally to make 4, boneless skinless
- 2 tablespoons flour all purpose or plain
- 2 tablespoons Parmesan Cheese fresh, finely grated
- 1 teaspoon salt
- ¼ teaspoon black pepper cracked
- 4 tablespoons butter divided, unsalted
- 2 tablespoons olive oil divided
- 4 cloves garlic large, minced
- ¼ cup white wine can be omitted, dry
- ¾ cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup capers rinsed, brined
- ¼ cup parsley chopped, fresh
- 1 pinch Parmesan Cheese to serve
Instructions
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.
Notes
- If sauce remains thin, whisk together 1 teaspoon cornstarch and 1 tablespoon water and add it to the boiling sauce before returning chicken to thicken the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 1.063mg | 0% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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