Chicken Piccata Recipe

Looking for an easy Chicken Piccata recipe? Learn how to make Chicken Piccata using healthy ingredients.


Submitted by rhatton133

Makes 8 servings



Pounded chicken breast with lemon caper sauce

Recipe Ingredients for Chicken Piccata

1/4 cup lemon juice, (2 lemons)
1 1/2 pound chicken breasts, boneless, skinless, rinsed, dried thoroughly, trimmed of excess fat
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small onion or shallot, minced (2 tbsp) or 1 small garlic clove, minced
1 cup low sodium chicken broth
2 tbsp capers, drained
3 tbsp unsalted butter, softened
2 tbsp parsley, minced

Recipe Directions for Chicken Piccata

  1. 1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

  2. 2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.

  3. 3. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

  4. 4. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

  5. y5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 154.5g
Amount Per Serving
Calories
297
Calories from Fat
157
% Daily Value*
Total Fat
17.5g
27%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
87mg
29%
Sodium
177mg
7%
Potassium
245mg
7%
Total Carbohydrates
7.7g
3%
Dietary Fiber
0.5g
2%
Sugars
0.6g
Protein
25.9g
Vitamin A 5% Vitamin C 9%
Calcium 2% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
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