Lemon Chicken Piccata
Thin chicken cutlets pan-fried gold, finished in a buttery lemon-caper sauce that takes 20 minutes total. Italian-American restaurant classic, made better at home where the lemon is fresh.
20 minEasy~584 kcal / servingItalian
Contains dairyContains gluten
Nutrition
584 kcal
Calories
46 g
Protein
54 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains dairyContains gluten
Ingredients · per serving
- 100 ml Chicken stock
- 1 medium Lemon
- 2 tbsp Plain flour
- to taste Fresh parsley
- 200 g Chicken breast
- 80 ml White wine
- to taste Black pepper
- 2 cloves Garlic
- 1 tbsp Olive oil
- 40 g Butter
- to taste Salt
- 1 tbsp Capers
Instructions
- Slice the chicken breasts horizontally to make thin cutlets. Pound between cling film to 5mm thick. Pat dry, season both sides with salt and pepper.
- Dredge each chicken piece lightly in flour, shaking off excess.
- Heat 1 tbsp olive oil and 15g butter in a wide pan over medium-high heat. When the butter foams, lay in the chicken. Fry 3 minutes per side until deep golden and just cooked through. Lift onto a plate, cover loosely with foil.
- Lower heat to medium. Add the minced garlic to the pan, stir 30 seconds.
- Pour in the white wine. Let it bubble for 1 minute, scraping up the brown bits from the pan base.
- Add the chicken stock, lemon juice and capers. Simmer 2 minutes until reduced slightly.
- Off the heat, swirl in the remaining cold butter — this gives the sauce its glossy texture. Return the chicken with juices, baste, scatter with chopped parsley. Plate with the sauce spooned generously over the top. Extra lemon wedges alongside.
Cook mode lives in the app
Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.
