recipetineats4.9
Chicken Piccata (Lemon Chicken with Capers)
Recipe video above. If, like me, you find the sauce of other Chicken Piccata recipes too sour, and the chicken kind of bland, I think you'll love this version! The lemon tang in the sauce is pleasant rather than lip-puckering, and the flavour of the chicken is boosted with a little parmesan in the flour coating.
👥 3 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Crispy Parmesan Chicken:
2
Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
3
Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
tbsp olive oil2 1/2
4
Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
flour (sub cornflour/cornstarch for GF)4 tbsp
5
Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
6
Place 3 pieces of chicken in the skillet. Cook ⏱️ 3 - 4 minutes until golden, then turn and cook the other side for ⏱️ 1 minute. Remove onto plate, repeat with remaining chicken.
7
Chicken Piccata Sauce:
8
Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
9
Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around ⏱️ 3 minutes.
10
Add lemon and simmer ⏱️ 1 minute.
11
Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
12
Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!
Nutrition Facts
calories
358 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
800 mg
protein Content
33 g
trans Fat Content
1 g
cholesterol Content
122 mg
carbohydrate Content
5 g
saturated Fat Content
8 g
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