Country Chicken Piccata
Transport your taste buds to the rustic countryside with this irresistible Country Chicken Piccata, a delightful twist on the classic Italian favorite. Tender, golden-browned chicken cutlets are crafted with a lightly seasoned flour coating and pan-fried in a rich blend of butter and olive oil, creating a beautifully crispy exterior. The dish is then elevated by a vibrant lemon-butter sauce infused with dry white wine, savory chicken broth, and briny capers, delivering the perfect balance of tangy and savory flavors. Finished with a sprinkle of fresh parsley for a burst of freshness, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or elegant entertaining. Serve it with creamy mashed potatoes, al dente pasta, or roasted vegetables to soak up the zesty, buttery sauce. Perfect for fans of comforting chicken dinners, Country Chicken Piccata is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 2 boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 tablespoons lemon juice
- 0.5 cup chicken broth
- 0.25 cup dry white wine
- 2 tablespoons capers (rinsed and drained)
- 2 tablespoons fresh parsley (chopped)
Instructions
Place the chicken breasts on a cutting board. Slice each breast horizontally into two thinner cutlets, aiming for even thickness.
Season the chicken on both sides with salt, black pepper, and paprika.
Place the flour in a shallow dish and dredge each chicken cutlet in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Once the butter has melted and the pan is hot, add the chicken cutlets in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, or until golden brown and fully cooked. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Pour in the chicken broth, white wine, and lemon juice, scraping the bottom of the skillet to deglaze it and incorporate any browned bits.
Simmer the sauce for 2-3 minutes to let the flavors meld, then stir in the capers.
Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for another 2-3 minutes to warm the chicken and coat it in the sauce.
Transfer the chicken to a serving plate, drizzle with additional sauce, and garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, pasta, or roasted vegetables.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
