Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Italian
Ingredients: 1.5 lbs Chicken Breast (boneless skinless); 1/2 cup Flour; 1/4 cup Parmesan Cheese (freshly grated; more to serve); 1 tsp Salt; 1/2 tsp Black Pepper; 3 tbsp Olive Oil (divided; add more as needed); 1 tbsp Butter (unsalted; add more as needed); 1 cup White Wine (dry); 4 tbsp Lemon Juice; 4 tbsp Butter (cut into 1/2 inch cubes; plus another 1 tbsp if serving with pasta ); 1/4 cup Capers (in brine - drained ); 3 tbsp Fresh Parsley (finely chopped (or 1 tbsp dried but fresh is preferred); more to serve); 8 oz Pasta (optional; to serve)

9 steps

Prep:15minCook:25min

This chicken piccata is a quick and easy recipe with crispy chicken and a buttery lemon sauce!

Updated at: Thu, 21 Nov 2024 11:49:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories551.9 kcal (28%)

Total Fat30.5 g (44%)

Carbs15 g (6%)

Sugars0.5 g (1%)

Protein42.1 g (84%)

Sodium833.9 mg (42%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbschicken breast

boneless skinless

½ cupflour

¼ cupParmesan Cheese

freshly grated, more to serve

1 tspsalt

½ tspblack pepper

3 TbspOlive Oil

divided, add more as needed

1 TbspButter

unsalted, add more as needed

1 cupwhite wine

dry

4 Tbsplemon juice

4 TbspButter

cut into 1/2 inch cubes, plus another 1 tbsp if serving with pasta

¼ cupCapers

in brine, drained

3 TbspFresh Parsley

finely chopped, or 1 tbsp dried but fresh is preferred ; more to serve

8 ozPasta

optional, to serve

Instructions

Chicken

Step 1

Cut each breast into about 3 pieces. Place each piece between 2 pieces of plastic wrap or parchment paper and pound to 1/4 inch. You can use the bottom of a heavy sauce pan to pound the chicken.

Step 2

Drizzle chicken on both sides with about 1 tbsp of olive oil and spread it across the chicken with your fingers.

Step 3

Mix flour, parmesan, salt and pepper in a shallow bowl. Coat chicken, pressing to adhere, then shaking off excess.

Step 4

Heat the remaining 2 tbsp olive oil and the butter in a large skillet over medium high heat. Add chicken to the pan in an even layer. Cook about 4 minutes until golden, flip, and cook the other side for 1 minute. Remove to a plate and cook the remaining chicken in as many batches as needed depending on the size of your pan. Add additional olive oil and butter as needed.

Lemon Sauce

Step 5

If serving with pasta, cook to al dente according to package instructions.

Step 6

Meanwhile, once the chicken is cooked and set aside, pour the white wine into the same pan over medium high heat. Scrape the bottom of the pan with a wooden spoon to release any stuck bits. Let the wine simmer for about 3 minutes until reduced by about half.

Step 7

Add the lemon juice and simmer for another minute. Reduce the heat to low. Add cubed butter and stir to melt until thickened and glossy, about another minute.

Step 8

Stir in capers and parsley. If serving with pasta, remove about 1/4 of the lemon sauce to a bowl for drizzling over the chicken. Then transfer the cooked pasta to the remaining sauce in the pan. Stir in 1 tbsp of butter until melted and combined.

Step 9

Divide the pasta among plates. Place the cooked chicken on top of the pasta. Drizzle with the set aside lemon sauce. Serve with fresh parsley, parmesan cheese, and additional lemon juice as desired.

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