Chicken piccata
Chicken piccata, from above
Non vegUnited States

Chicken piccata

Thin chicken in a lemon, butter and caper sauce. Bright, tangy and dinner in half an hour.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime
36 gProtein each
mildSpice
Lemon and capers1 chapter · 1 min read

Make it your way

Grandma's wayItalian American, lemon, capers, butter.
The original
388kcalsame
36 gproteinsame
1 gfibresame
30minutessame

Chicken piccata.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless600 g breasts, butterflied and pounded thin
Maida (all-purpose flour, plain flour)⅓ cup, for dusting
Olive oil2 tbsp
Butter3 tbsp
Garlic2 cloves
Dry white wine½ cup
Chicken stock (chicken broth)⅔ cup
Lemon juice3 tbsp
Capers2 tbsp
Flat leaf parsley2 tbsp
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Season chicken and dust lightly with flour.
  2. 2Sear in oil and a little butter, 3 minutes a side, until golden and cooked through. Cook until no pink remains.
  3. 3Add garlic, wine, stock and lemon juice to the pan; scrape and reduce by half.
  4. 4Swirl in remaining butter and capers, return chicken to coat, finish with parsley.
Serve it like this

Lay the cutlets on warm plates, spoon over the caper sauce and add a lemon slice. Serve with pasta or mash.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chicken piccata: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia barese60 min
Bread or rice Risotto ai frutti di mare45 min
With a main Spaghetti al limone20 min
On the side Mashed potatoes30 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
Sign up to send it to your cook