My Best Chicken Piccata

My Best Chicken Piccata

39
LROHNER 0

"This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!"

Ingredients

35 m servings 484 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
  2. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
  3. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
  4. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

Reviews

39
  1. 53 Ratings

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Most helpful

I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to pu...

Most helpful critical

careful not to add so much lemon and the kids didn't like the capers :(. other than that, the recipe was yummy. I cut the chicken into medalions and pounded flat each medalion. perfect.

I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to pu...

This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ΒΌ inch thick. Next time I would use half the am...

I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers, but it was wonderful without them. Wil...

I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs ...

We are very health conscious so I did make a few changes! I used whole wheat flour - I did half butter and half olive oil - I also used freshly squeezed Meyers Lemons which are amazing! Instea...

I made this recipe last night. Absolutely amazing. I did add extra lemon juice, wine, and capers... and a little corn starch to thicken the sauce. I also purchased already thinly sliced chick...

This is the best chicken piccata recipe I have ever tasted. Better than any restaurant. I serve it with steamed asparagus because it is so fabulous with the sauce. My husband inhales it. I used ...

Delicious! One thing I will do different is double the sauce. It was so yummy spooned over my pasta! will make again!!

Soooo very good and easy with items you usually have on hand. it's a keeper.