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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a shallow dish, combine the flour, salt, and black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the lemon juice and capers, and let the sauce cook for another 1-2 minutes.

Step 9

Return the chicken cutlets to the skillet, spooning the sauce over them. Let them heat through for 2-3 minutes.

Step 10

Garnish with freshly chopped parsley, and serve immediately with your choice of pasta, rice, or steamed vegetables.

Nutrition Facts

Serving size	(831.5g)

Amount per serving	% Daily Value*
Calories	1594.4

Total Fat 89.6g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 419.8mg	0%
Sodium 3372.3mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 3.4g	0%
Total Sugars 3.3g
Protein 117.8g	0%

Vitamin D 45.2IU	0%
Calcium 121.2mg	0%
Iron 8.2mg	0%
Potassium 1338.9mg	0%

*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.

Source of Calories

Fat: 53.3%

Protein: 31.2%

Carbs: 15.5%