this is easy chicken piccata The recipes are bright, flavorful dishes with an elegant touch.
A skillet that looks and tastes stylish and saves time! Tender chicken breast cooked in a buttery lemon-caper sauce.
This dish is easy to use every day yet elegant enough to serve to guests.
Chicken piccata is easy to make!
This chicken piccata recipe is tangy, flavorful and so delicious. Pan-fried chicken breast in a buttery lemon, wine and caper sauce. It’s easy to make, and it’s a dish that makes everyday cooking a little more luxurious.
In addition to popular dishes such as carbonara and alfredo, Italy has some beautifully flavorful lemon sauce dishes such as piccata. Chicken piccata is common in North America, but in Italy this dish is often made with veal.
chicken piccata ingredients
chicken: Use boneless, skinless chicken breasts or 1/2-inch-thick chicken cutlets. If using whole chicken breasts, flatten to 1/2-inch thickness. Hammer.
Chicken Piccata Sauce – You need fresh lemons for the best flavor. Choose a dry white wine that is easy to drink. Cooking sake is not recommended.
extra flavor: Capers add a pop of saltiness and a little texture. If capers aren’t to your liking, feel free to substitute or add chopped olives, sun-dried tomatoes, or sautéed mushrooms.
how to make chicken piccata
This step will make the chicken tender and delicious.
- Dip the pounded chicken breasts into the flour and lemon zest mixture, lightly brown on both sides, and set aside.
- Add the chicken broth, butter wine, lemon juice, and capers to the same pot and simmer until slightly thickened.
- Return the chicken to the pan to finish cooking (as per the recipe below).
Untraditionally, a little whipped cream is sometimes added at the end of cooking.
what to eat with chicken piccata
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chicken piccata recipe
Chicken Piccata is a fork tenderized chicken breast in a lemon white wine sauce with capers.
Mix all purpose flour, lemon zest, salt and pepper in a shallow bowl. Dip chicken breasts in flour mixture and shake off excess flour.
Heat olive oil in a 10-inch skillet over medium heat. Cook chicken in 2 batches for 4-5 minutes per side, or until just cooked through. Cook in batches to avoid overcrowding the skillet. Remove from pan and place on a plate to keep warm.
Using the same skillet, melt the butter. Whisk the flour until smooth and cook for 1 to 2 minutes.
Add chicken broth a little at a time, beating until smooth after each addition.
Add lemon juice, white wine, and capers. Simmer for 3 minutes, stirring occasionally.
Return chicken to skillet and simmer in sauce for 2 to 3 minutes or until cooked through. Season with salt and pepper.
Add chopped parsley, mix and serve.
- Use fresh lemon juice for best flavor.
- Chicken piccata pairs well with long pasta such as linguini or angel hair pasta, but can also be eaten with mashed potatoes or rice pilaf.
- You can also add fresh minced garlic to the butter in the skillet if desired.
- Veal works well in this recipe.
- Serve with roasted asparagus, steamed broccoli, or roasted cauliflower.
calorie: 530 | carbohydrates: 19g | protein: 51g | obesity: twenty fiveg | saturated fat: Teng | Polyunsaturated fat: 2g | Monounsaturated fat: Teng | Trans fat: 0.5g | cholesterol: 176mg | sodium: 741mg | potassium: 961mg | fiber: 2g | sugar: 2g | Vitamin A: 609IU | Vitamin C: 27mg | calcium: 38mg | iron: 2mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
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