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Garlic Chicken Piccata
Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 290 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts large, halved horizontally to make 4
- 2 tablespoons flour all purpose or plain
- 2 tablespoons Parmesan Cheese fresh, finely grated
- 1 teaspoon salt
- ¼ teaspoon cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 4 cloves garlic large, minced
- ¼ cup dry white wine can be omitted
- ¾ cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup brined capers rinsed
- ¼ cup fresh parsley chopped
- 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.
Cup of Yum
Notes
- *If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
7g
(2%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
69mg
(23%)
Sodium
1.063mg
(0%)
Potassium
324mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
722IU
(14%)
Vitamin C
10mg
(11%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 290
% 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.