Chicken Piccatta Recipe

Chicken Piccatta Recipe
Staff Writer
Cindy's Table

This is the perfect dish for entertaining. You can prepare it hours in advance and just warm it up before serving. 

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4
Servings
284
Calories Per Serving
Deliver Ingredients

Notes

NOTE: I like to add a little Parmesan cheese to my chicken.

Ingredients

  • 1 Pound chicken scaloppini (about 4 ounces each)
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground pepper
  • 1 Tablespoon plus 1 teaspoon all-purpose flour or gluten-free flour, divided
  • 3 Teaspoons olive oil
  • 2 cloves garlic, finely minced
  • 1/2 Cup low-sodium chicken broth
  • Zest and juice from 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
  • 1 lemon sliced
  • 2 Tablespoons chopped fresh parsley, plus more for garnish
  • 1 Tablespoon capers, drained and rinsed

Directions

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat until very hot. Cook the cutlets until golden brown and cooked through, about 2 minutes per side. Transfer the cutlets to a plate and reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet and cook the garlic until fragrant, about 1 minute. Whisk together the broth, lemon juice, and 1 teaspoon flour, and add to the pan. Simmer the sauce until it is reduced and thickened, 2 to 3 minutes. Add the parsley and capers. Swirl in the butter until the sauce is shiny and slightly thickened.

Serve the chicken with the sauce and add a lemon slice to each plate.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
8mg
3%
Carbohydrate, by difference
44g
34%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Calcium, Ca
14mg
1%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
7mg
1%
Selenium, Se
1µg
2%
Sodium, Na
1130mg
75%
Water
94g
3%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.