Chicken Piccata
Chicken Piccata is an Italian recipe of medium difficulty, ready in about 30 minutes and enough for 4 servings. Chicken breasts, flour and lemon carry the flavour. The cooking is mostly simmering. With 36 g of protein per serving (about 380 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 700 gchicken breasts
- 50 gflour
- 2lemons
- 2 tbspcapers
- 200 mlchicken broth
- 60 gbutter
- 2 tbspolive oil
- 1 handfulfresh parsley
- 1 tspsalt
- ½ tspblack pepper
Instructions
- Slice chicken breasts horizontally to create thin cutlets. Season with salt and black pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and half the butter in a large skillet over medium-high heat. Cook the chicken cutlets for 3 minutes per side until golden. Remove to a plate.
- In the same skillet, pour in the chicken broth and the juice of both lemons. Scrape up any browned bits and bring to a simmer.
- Add capers and the remaining butter. Swirl the pan until the butter melts and the sauce slightly thickens, about 3 minutes.
- Return the chicken cutlets to the pan and spoon the sauce over them. Heat through for 2 minutes. Garnish with chopped fresh parsley and lemon slices.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 36 g
- Fat
- 18 g
- Carbs
- 18 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- In cookbook: Chicken Every Way
