Tilapia Picata or Chicken Picata with Capers
Elevate your weeknight dinner routine with this exquisitely simple yet elegant recipe for Tilapia Picata or Chicken Picata with Capers. Featuring tender tilapia fillets or juicy chicken cutlets, this dish delivers a symphony of flavors with a zesty lemon-butter sauce, punchy capers, and aromatic garlic. Lightly dredged in flour and pan-seared to golden perfection, the protein is then bathed in a luscious white wine (or chicken stock) reduction that’s balanced with freshly squeezed lemon juice. Topped with a sprinkle of fresh parsley and served with a side of your choice, this restaurant-worthy meal comes together in just 30 minutes, making it perfect for busy weeknights or a cozy dinner for four. Whether you're a seafood enthusiast or a chicken lover, this versatile recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets or boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine or chicken stock
- 0.25 cup Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Season both sides of the tilapia fillets or chicken breasts with salt and black pepper.
If using chicken breasts, slice them horizontally to create thinner cutlets for even cooking. You can also lightly flatten them with a meat mallet.
Dredge the fillets or chicken lightly in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. When the oil is hot, add 2 tablespoons of butter and let it melt.
Place the floured fish or chicken in the skillet and cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine or chicken stock, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the lemon juice and capers to the skillet, then stir in the remaining 2 tablespoons of butter. Allow the sauce to heat through for 1-2 minutes.
Return the tilapia or chicken to the skillet, spooning the sauce over the top. Let it warm for 1-2 minutes.
Sprinkle chopped parsley over the dish and garnish with lemon slices if desired.
Serve immediately with your choice of side, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1876 mg | 40% | |
*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.
