- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serving: 4 People
- Calories: 1921 kcal
- Carbohydrate Content: 58.97 g
- Cholesterol Content: 516 mg
- Fat Content: 128.02 g
- Fiber Content: 2.2 g
- Protein Content: 138.68 g
- Saturated Fat Content: 48.789 g
- Serving Size: 1
- Sodium Content: 9670 mg
- Sugar Content: 6.82 g
- Trans Fat Content: 2.448 g
Chicken Piccata is a classic chicken recipe made with chicken, parmesan cheese, brained capers, butter, and white wine and seasoned with salt and pepper.
Chicken is my favorite, and I prefer chicken dish as a complete meal. Apart from that, I make many other recipes like crispy lemon chicken, baked chicken and mushroom, and many more.
Sometimes I get confused about what to make at that time I found the chicken in the fridge and immediately made my favorite chicken dish. For making this Chicken Piccata cut the chicken breast roast it in butter and prepares the sauce for the dish with white wine, lemon juice, and capers. Finally, roasted chicken served with a sauce of wine roasted seasonal root vegetables makes the perfect accompaniment to this quick Chicken Piccata.
Ingredients of Chicken Piccata Recipe
- Chicken breast - 1 ½ Pound
- Grated Parmesan cheese - 2 Tablespoons
- Flour - ⅓ Cup
- Salt - ½ Teaspoon
- Pepper - ½ Teaspoon
- Olive oil - 4 Tablespoons
- Butter - 4 Tablespoons
- Chicken stock - ½ Cup
- Lemon juice - 3 Tablespoons
- Brained capers - ¼ Cup
- Fresh chopped parsley - ¼ Cup
How to Make Chicken Piccata
Step 1: Cut the chicken breast halves horizontally, butterflying them open.
Step 2: Mix together the flour, salt, pepper and grated Parmesan.
Step 3: Rinse the chicken pieces in water then dredge them thoroughly in the flour mixture until well coated.
Step 4: Heat olive oil and two tablespoons of butter in a large pan over MEDIUM-HIGH heat.
Step 5: Add half the chicken pieces, do not crowd the pan. Brown well on each side this will take 3 minutes to preside, remove the chicken from the pan and reserve to plate.
Step 6: Repeat this process for the remaining chicken pieces. While you prepare the sauce, cover them with aluminium foil and keep aside.
Step 7: In a pan, add chicken stock or white wine along with lemon juice and capers.
Step 8: To scrape up the browned bits use a spatula and reduce the sauce by half.
Step 9: Whisk in the remaining two tablespoons of butter.
Step 10: Place the chicken and serve with the sauce poured over the chicken and top with parsley.