Chicken Piccata (Lemon Chicken with Capers)
Prep
10m
·
Total
10m
About This Recipe
This delicious Chicken Piccata recipe features tender, pan-fried chicken in a tangy lemon and white wine sauce with briny capers. A perfect balance of flavors and textures, this dish is sure to be a hit at any dinner table.
Ingredients
(Servings:
3)
Scale
Convert
Lemon Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories377kcal18%
-
Fat21g32%
-
Saturated Fat7g35%
-
Carbohydrates15g5%
-
Fiber1g4%
-
Sugar2g4%
-
Protein26g52%
-
Cholesterol94mg31%
-
Sodium453mg18%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Servings –If you use 2 large breasts (450g/16oz), you will serve 3 comfortable. If you use 2 smaller ones, this will serve 2 people.
1. Chicken – can also use tenderloin (no need to cut) or thighs (skinless, boneless, cut in half then pound).
2. Parmesan – or use store bought sandy type grated parmesan.
3. Wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Sub low sodium chicken stock/broth for a non alcoholic version.
Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.
4. Capers – best to use capers in brine, rather than the dry capers in salt (bit too salty for this dish).
5. Nutrition – assumes 2 tbsp fat is discarded after cooking chicken and 1.5 tbsp flour / parmesan is discarded after coating.
1. Chicken – can also use tenderloin (no need to cut) or thighs (skinless, boneless, cut in half then pound).
2. Parmesan – or use store bought sandy type grated parmesan.
3. Wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Sub low sodium chicken stock/broth for a non alcoholic version.
Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.
4. Capers – best to use capers in brine, rather than the dry capers in salt (bit too salty for this dish).
5. Nutrition – assumes 2 tbsp fat is discarded after cooking chicken and 1.5 tbsp flour / parmesan is discarded after coating.
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