Savory Chicken Picatta
Tender, golden-browned chicken cutlets bathed in a luscious buttery lemon caper sauce, this savory Chicken Piccata is a restaurant-quality dish made easily in your own kitchen. Perfectly seasoned and lightly dredged in flour for the ideal crispy exterior, the chicken is pan-seared to perfection before being simmered in a vibrant sauce of chicken broth, dry white wine, fresh lemon juice, and garlic. Briny capers add a pop of bold flavor, while a sprinkle of fresh parsley elevates the dish with a burst of color and freshness. Ready in just 35 minutes, this quick and elegant entrée is perfect for weeknight dinners or special occasions. Serve it over pasta, alongside a side of steamed vegetables, or with fluffy rice to soak up the zesty, flavorful sauce.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 0.5 cups Chicken broth
- 0.5 cups Dry white wine
- 0.25 cups Lemon juice (freshly squeezed)
- 2 tablespoons Capers (drained and rinsed)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts on a cutting board and slice each breast horizontally into two thin cutlets. Pound them gently with a meat mallet to even thickness if necessary.
In a shallow dish, combine the flour, salt, and black pepper.
Dredge each chicken cutlet in the flour mixture, coating both sides, and shake off any excess flour. Set the coated chicken pieces aside on a clean plate.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the oil is shimmering.
Add the chicken cutlets to the skillet in a single layer, cooking for 3-4 minutes on each side, or until golden brown and cooked through. Cook in batches if necessary. Transfer the cooked chicken to a plate and cover with foil to keep warm.
To the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the skillet by adding the chicken broth and white wine, scraping the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to slightly reduce the sauce.
Stir in the lemon juice and capers, and let the sauce cook for another 1-2 minutes.
Return the chicken cutlets to the skillet, spooning the sauce over them. Let them heat through for 2-3 minutes.
Garnish with freshly chopped parsley, and serve immediately with your choice of pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1339 mg | 28% | |
*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.
