4 people

For the chicken piccata

  • 4 6 oz chicken breast butterflied and pounded
  • 1 1/4 cup flour
  • 8 tbsp olive oil
  • 1 stick butter
  • 1/2 cup onion sliced
  • 1 each lemon juiced
  • 1/4 cup white wine
  • 1 1/2 cup chicken stock
  • 1/4 cup capers with the juice
  • 2 cloves garlic minced
  • 2 tbsp parsley chopped

Nutritional information

Calories: 225kcalCarbohydrates: 37gProtein: 7gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 686mgPotassium: 187mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 5mgCalcium: 31mgIron: 2mg
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 people

How to make chicken piccata

  • Take your chicken breast and butterfly them on a cutting board (cut them in half horizontally). Place a few long pieces of plastic wrap flat on your countertop. Place the butterflied chicken on top of the plastic wrap with a little space in between each one.
    Then place a few more long pieces of plastic wrap on top of the chicken (this makes clean up easy and less contamination). Take a meat tenderizer mallet and pound the meat with medium force.
    Once the chicken has been pounded. Season both sides with salt and pepper. Take 1 1/2 cups of flour and place in a bowl. Lightly dredge the chicken in the flour and place on a plate. Continue until all the chicken is floured.
    Throw away plastic. Now in batches unless you have a huge sauté pan add 6 tbsp of olive oil with 2 tbsp of butter. Place 3-4 pieces or as many as you can fit in the pan.
    Cook the chicken for 2-3 minutes on each side. Take out and place on the plate. Continue the same process until you have all chicken done.
    Then add to your pan 2 tbsp of olive oil with sliced onion and 2 cloves of minced garlic. Cook for 1 minute then add 1/4 cup of white wine (if you have it) let it cook for 30 seconds then add 1 1/2 cups of chicken stock.
    Add 1/4 cup of capers, 1 lemon juice (and zested ). Add the chicken back into the pan and cook for 3-4 minutes while the broth reduces.
    Finish with the remaining butter (the butter and flour from the chicken should help thicken the sauce slightly) and fresh chopped parsley and/or basil. Season the sauce with a little salt and pepper. Serve and enjoy!!
    Chicken Piccata recipe


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