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    Home » Main

    Easy Chicken Piccata

    Published: Mar 31, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Just a few everyday ingredients make this easy Chicken Piccata quick to make and enjoy.

    Browned chicken cutlet in buttery lemon sauce garnished with capers and parsley.

    Having said that - because there are so few ingredients you will want to use the freshest, best available. Fresh lemons, fresh parsley are a must here.

    And don't skip any ingredients - they all add up to a rich, buttery lemon sauce.

    The traditional piccatta dish from Italy uses veal but in North American chicken is a common replacement. Other meats and fish can also be prepared in the piccata fashion using the lemon and butter sauce.

    Because the cutlets are pounded thin they cook up really quickly. If you have a large skillet that will hold all 4 breasts at once you can be really quick. Otherwise you will have to work in batches but it still goes quickly.

    I love this with rice to soak up and highlight the buttery lemon sauce. Broccoli and asparagus also go well with the sauce ingredients.

    White rice in a black bowl that was cooked in the air fryer.
    Perfect Rice
    garlic-steamed-broccoli
    Garlic Broccoli
    Asparagus spears on serving plate sprinkled with olive gremolata
    Asparagus with Gremolata

    Chicken Piccata makes me think of spring. In Italy lemons are a symbol of spring.

    This is a great dish to usher out the heavy beefy, stewy dishes of winter. Don't get me wrong- they have their place. But a refreshing dish like this is a great kick off to spring dining.

    Wine Pairing for Chicken Piccata

    I would acknowledge the Italian heritage here and serve it with a Soave Classico or Lugana. Pinot Grigio would work as well. Look for a light, crisp profile with citrus notes to marry with the sauce. A Sauvignon Blanc would also work.

    Red wine is trickier to pair with lemon but the lemon may soften a high acid red so I would look for a Valpolicella or Barbera.

    Browned chicken cutlet in buttery lemon sauce garnished with capers and parsley.

    Easy Chicken Piccata

    Fast and healthy, you can have dinner on the table in 35 minutes.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins
    Servings: 4 servings

    Ingredients

    • 2 large skinless, boneless chicken breasts 6-8 oz each
    • 4 tablespoon Extra virgin olive oil
    • flour for dredging
    • salt and pepper for seasoning
    • 4 tablespoon butter
    • 2 lemons 1 sliced, 1 juiced
    • 4 cloves garlic minced
    • 3 Tbsps capers drained
    • ½ cup dry white wine or substitute chicken broth
    • ¼ cup parsley minced

    Instructions

    • Warm oven to about 250° F.
    • For large breasts slice the breast in halve horizontally. (So the 1 breast makes 2 portions half the thickness of the original breast.) Place chicken portions between double layers of plastic wrap and pound with a meat hammer to make a uniform cutlets about ¼" thick.
    • Dredge each cutlet in flour and sprinkle with salt and pepper.
    • Heat oil in a skillet. When hot fry the cutlets in a single layer 3-4 minutes per side. If you have to work in batches remove the seared breast to an oven proof plate while you sear the other cutlets. Place all cutlets on the plate and keep warm while you finish the sauce.
    • Add the butter to the skillet. When hot add the lemon slices and allow them to brown. Add the garlic and stir for 1 minute. Add the wine and scrape up any brown bits stuck to the bottom of the skillet. Add the lemon juice and parsley. Add the chicken cutlets back to the pan and stir to coat with the sauce. Add the capers and allow cutlets and capers to heat through.
    • Serve with rice or crusty bread to soak up the sauce.

    Nutrition

    Calories: 350kcal | Carbohydrates: 10g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 337mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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