Chicken Piccata
HB-5536 · Hand-built original · Italian
An Italian dish of flour-coated chicken breast fried until golden and finished in a lemon, white wine and caper sauce with parsley.
ItalianMain25 minEgg-free
Main ingredient: chicken
Pairs well with: spaghetti, mashed potatoes, rice, roasted vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 chicken breasts, pounded to about 1/2 inch thick or cut in half crosswise
- 1/2 cup flour
- 1 lemon, zested
- 2 tablespoons olive oil, more as needed
- Salt and pepper, to taste
- 1/4 cup butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- 1/2 cup white wine or chicken stock
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Method
- Combine the flour, lemon zest, salt and pepper in a bowl. Roll the chicken pieces in the flour mixture to coat.
- Heat the olive oil in a frying pan and fry the chicken for 4 to 5 minutes on each side, in batches if needed. Transfer to a plate.
- Melt the butter in the same pan, add the flour and cook for 1 to 2 minutes, until golden.
- Add the chicken broth gradually, stirring, then add the lemon juice, white wine and capers. Cook for 3 minutes, whisking periodically.
- Return the chicken to the pan and simmer for 4 to 5 minutes, until cooked through. Add the parsley before serving.
Prep: 5 min · Cook: 20 min · Total: 25 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).