Chicken Piccata Recipe
Chicken Piccata features tender chicken in a bright, lemony sauce that transforms an ordinary meal into something special and impressive.
Ingredients
- 5 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 pound Chicken Cutlets
- ½ cup All-Purpose Flour
- to taste Salt
- to taste Pepper
- 2 tablespoons Lemon Juice
- ½ cup Chicken Stock or Broth
- ½ cup White Wine
- 1-2 tablespoons Capers Drained
- 2 tablespoons Flat-Leaved Italian Parsley Chopped
Instructions
- Heat 2 tablespoons of butter and olive oil in a large, nonstick skillet over medium heat until melted and bubbly.
- In a shallow dish, stir together flour, salt, and pepper. Dredge each chicken cutlet in this mixture and add them to the hot pan.
- Cook for about 3 minutes on each side until golden brown and fully cooked. Remove the chicken from the pan and set aside.
- In the same pan, whisk in the remaining butter, lemon juice, chicken stock, and white wine.
- Add the drained capers and chopped parsley into the sauce and return the cooked chicken to the pan, simmering for a minute.
- Serve the chicken with the piccata sauce generously poured over the top. Garnish with lemon slices or wedges.
Notes
- Use freshly squeezed lemon juice for better flavor.
- Don’t overcrowd the pan while cooking the chicken.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 1g
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