Chicken Piccata is a classic Italian-American dish that combines tender chicken breast with a tangy lemon-butter sauce. Its simplicity and vibrant flavors make it a perfect option for weeknight dinners or special occasions. Not only is it easy to prepare, but it’s also packed with fresh ingredients that will elevate your dining experience. Let’s dive into this flavorful recipe while also exploring its nutritional profile.
Ingredients for Chicken Piccata
For the chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each) – 165 calories per serving
- ½ cup all-purpose flour – 200 calories total
- ½ teaspoon salt – 0 calories
- ¼ teaspoon black pepper – 2 calories
- 2 tablespoons olive oil – 240 calories total
- 2 tablespoons unsalted butter – 200 calories total
For the sauce:
- ½ cup dry white wine – 100 calories total
- ½ cup chicken broth (low sodium) – 15 calories
- ¼ cup freshly squeezed lemon juice (from about 2 lemons) – 12 calories
- 2 tablespoons capers, drained – 15 calories
- 2 tablespoons unsalted butter – 200 calories total
- 2 tablespoons chopped fresh parsley – 5 calories
Total Calories: 1249 calories (approximately 312 calories per serving for 4 servings)
Instructions to prepare yummy Chicken Piccata
Step 1: Prepare the Chicken
To ensure even cooking, place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness. This not only helps the chicken cook faster but also makes it tender. Season both sides of the chicken with salt and pepper.
Step 2: Coat and Sear the Chicken
Next, dredge the chicken breasts in all-purpose flour, ensuring a light, even coating. Shake off any excess flour to avoid a clumpy texture. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook them for 3-4 minutes on each side until they’re golden brown and cooked through. Transfer the chicken to a plate and cover it with foil to keep warm.
Step 3: Deglaze the Pan
Using the same skillet, pour in the dry white wine. As it begins to simmer, use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add incredible depth to the sauce. Reduce the wine by half, which should take about 2-3 minutes.
Step 4: Make the Sauce
Add the chicken broth and lemon juice to the skillet, stirring to combine. Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld together. Stir in the capers and the remaining 2 tablespoons of butter. Swirl the butter until it melts and creates a glossy sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
Step 5: Assemble and Garnish
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat thoroughly. Let the chicken warm in the sauce for 1-2 minutes. Sprinkle with freshly chopped parsley before serving.
Serving Suggestions
Chicken Piccata pairs beautifully with a variety of sides. Here are a few options:
- Pasta: Serve over a bed of angel hair pasta or spaghetti to soak up the lemon-butter sauce. Add an extra drizzle of olive oil for a luxurious touch.
- Vegetables: Roasted asparagus, steamed green beans, or sautéed spinach complement the dish’s tangy flavors.
- Potatoes: Creamy mashed potatoes or roasted baby potatoes provide a hearty base.
Nutritional Information chicken piccata (Per Serving)
- Calories: 312
- Protein: 34g
- Carbohydrates: 9g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 420mg
- Fiber: 0g
- Sugar: 1g
Why This Chicken Piccata Recipe Works
- Balanced Flavors: The tanginess of lemon juice and capers is perfectly balanced by the richness of butter and olive oil.
- Tender Chicken: Pounding the chicken ensures even cooking, preventing dryness.
- Quick Cooking: With minimal prep and cook time, this dish is perfect for busy evenings.
- Customizable: Adjust the sauce ingredients to suit your taste. Prefer a creamier texture? Add a splash of heavy cream.
FAQs
Q: Can I use chicken thighs instead of breasts? A: Yes, boneless, skinless chicken thighs work well. Adjust the cooking time as thighs may take a bit longer to cook through.
Q: What can I substitute for white wine? A: You can use additional chicken broth or a mix of chicken broth and apple cider vinegar for a similar tangy flavor.
Q: How do I store leftovers? A: Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to maintain its texture.
Q: Is this recipe gluten-free? A: To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
Q: Can I prepare the sauce ahead of time? A: Absolutely! You can prepare the sauce a day in advance and refrigerate it. Reheat it gently before adding the chicken.
Tips for Success
- Use Fresh Ingredients: Fresh lemon juice and parsley make a significant difference in flavor. Avoid using bottled lemon juice.
- Don’t Skip the Capers: Capers add a unique briny tang that elevates the sauce.
- Keep the Chicken Warm: Cover the chicken with foil while preparing the sauce to retain its warmth and moisture.
By following this recipe, you’ll have a restaurant-quality dish on your table in no time. Whether you’re hosting a dinner party or treating your family, Chicken Piccata is sure to impress!
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