Lemony Chicken Piccata

Name: Lemony Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 8 boneless skinless chicken breasts; Salt to taste; Cracked black pepper to taste; 1/2 cup all purpose flour; 1/4 cup extra virgin olive oil; 1 cup low sodium chicken broth; 1/2 cup of dry white wine; 3 garlic cloves, sliced thinly; 1 shallot, diced finely; 4 tablespoons unsalted butter; 1/4 cup fresh flat leaf Italian parsley; 2 tablespoons capers in brine, rinsed; Juice of 1 lemon, or more to taste

7 steps

Prep:15minCook:20min

A classic, easy, meal that’s both healthy and quick enough for the family on any night of the week, and impressive enough to make for company. I always pair this with pasta, tossed in the pan sauce. Double up on your sauce ingredients, because extra sauce is key! You’ll mop it up with bread, dress the pasta… it’s buttery, it’s boozy. If you enjoy this version, why not try other variations, with the same method, but adding thinly sliced mushroom, or leeks, or adding chopped green olives to replace the capers. The end result is equally delicious.

Updated at: Thu, 17 Aug 2023 09:49:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories804.2 kcal (40%)

Total Fat36.4 g (52%)

Carbs16.3 g (6%)

Sugars1 g (1%)

Protein93 g (186%)

Sodium453.2 mg (23%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8boneless skinless chicken breasts

½ cupall purpose flour

¼ cupextra virgin olive oil

1 cuplow sodium chicken broth

½ cupdry white wine

4 tablespoonsunsalted butter

¼ cupflat leaf Italian parsley

fresh

2 tablespoonscapers in brine

rinsed

1lemon

Juice of, or more to taste

Instructions

For the chicken:

Step 1

Take each chicken breast, and carefully butterfly to make a cutlet. With a meat mallet, pound out your cutlet, until it’s about 1/4 inch thick.

Step 2

Season the chicken cutlets with a good amount of salt and pepper, and dredge them in the flour. Shake off the excess and let them sit on a wire rack while you prepare the skillet for frying.

For the sauce:

Step 3

In a large heavy skillet, heat the oil on medium heat, until the oil ripples. Fry the cutlets in batches so you don’t overcrowd the pan. Once all the cutlets are nearly cooked, take them out, and set aside in a bowl. There will be lots of juices to collect!

Step 4

In the same skillet, add your garlic and shallot and fry until they’re softened. Add the chicken broth and let it simmer until it’s evaporated halfway. Add the wine, and reduce on low. Chop half of the capers finely, and add to the skillet.

Step 5

Add the chicken and the juices back to the skillet, making sure all the cutlets are covered in the sauce. Arrange them as necessary to do this.

Step 6

Add your butter, and stir the sauce about until it has thickened and gotten silky almost. Pour in as much or as little lemon juice as you’d like. I start off with about 2 tablespoons and taste it. If it needs more, I add more.

Step 7

Add the chopped parsley to the skillet, and serve right away. The sauce may break if it’s left for too long. If you’re making pasta, remove the chicken and set aside covered in a serving dish, and toss your Al dente pasta into the sauce. The starch from the pasta will keep the sauce nicely stabilized. Serve with cheese if you wish.