The Best Chicken Piccata Recipe – Learn like a Pro:- Chicken Piccata is a traditional Italian meal that is well-known for having a flavour that is characterized by being both bright and acidic. This flavour is what makes the dish so well-known. Chicken breasts that have been pounded thinly, lightly sprinkled with flour, sauteed until they are golden brown, and served in a delicious lemon-butter sauce with capers are the components of this recipe.
The Best Chicken Piccata Recipe – Learn like a Pro
Capers are also included in the sauce. Moreover, capers are included in the dish. Due to the fact that it is both speedy and elegant, the lunch is an excellent choice for any occasion that may arise due to its versatility.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Chicken: By slicing each chicken breast in half horizontally, it is feasible to produce two cutlets that are thinner than the original. The chicken breasts should be pounded until they achieve the proper thickness, which should be approximately half an inch. This can be accomplished by placing the
chicken breasts between two pieces of plastic wrap or parchment paper and pounding them. Both sides of the chicken should be seasoned with salt and pepper before being cooked.
Dredge the Chicken: Make sure the dish you’re using to store the flour is not too deep. Flour should be applied to each and every piece of chicken, and any excess should be brushed off before further preparation.
Cook the Chicken: A big skillet should be used to incorporate two tablespoons of butter and three tablespoons of olive oil. The mixture should then be cooked over medium-high heat until the sauce is produced.
The chicken should be placed to the hot butter and oil, and then it should be fried for roughly three minutes on each side, until it is golden brown and cooked all the way through. Remove the chicken from the dish and set it aside for later.
Make the Sauce: Put the chicken broth, wine, lemon juice, and capers into the same skillet that you were using before. The brown bits from the pan should be scraped up as you bring the mixture to a boil for added taste. Turn the heat down to low and let the sauce simmer for around five minutes, allowing it to gradually diminish in volume. The remaining two tablespoons of butter should be stirred in until it has melted and the sauce has become smooth.
Combine and Serve: After the chicken has been returned to the skillet, the sauce should be spooned over the top of the chicken. Allow it to warm up entirely for a little period of one minute.
The chicken should be arranged on a serving tray, the sauce should be poured over it, and fresh parsley should be sprinkled on top whenever it is desired to do so.
Nutrition
- Calories: 450
- Protein: 35 g
- Carbohydrates: 12 g
- Fat: 26 g
- Saturated Fat: 10 g
- Cholesterol: 120 mg
- Sodium: 650 mg
- Fiber: 1 g
- Sugar: 1 g
Tips
When pounding the chicken, make sure that the chicken breasts are of the same thickness. This will ensure that the flesh is cooked evenly and is soft. Alternate to Wine: If you would rather not use wine, you can use additional chicken broth as an alternative substitution.
Before adding capers to the sauce, you can soak them in water for a few minutes and then drain them. This is an option if you find that capers have an excessively salty flavor.
Ideas for Serving: Chicken Piccata is a delicious dish that goes well with mashed potatoes, pasta, or a salad that is on the lighter side. In addition, vegetables that have been steamed, such as green beans or asparagus, are an excellent accompaniment.
