Chicken Piccatta Recipe

Name: Chicken Piccatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken scaloppini (about 4 ounces each); 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided; 3 teaspoons olive oil; 2 garlic cloves , finely minced; 1/2 cup low sodium chicken broth; Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice; 1 lemon sliced; 2 tablespoons chopped fresh parsely, plus more for garnish; 1 tablespoon capers, drained and rinsed; For serving, pasta, vegetables, potatoes, etc.

Servings: persons

1 pound chicken scaloppini (about 4 ounces each)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided
3 teaspoons olive oil
2 garlic cloves , finely minced
1/2 cup low sodium chicken broth
Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 lemon sliced
2 tablespoons chopped fresh parsely, plus more for garnish
1 tablespoon capers, drained and rinsed
For serving, pasta, vegetables, potatoes, etc.

1
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
3
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
4
Serve chicken with the sauce and add a lemon slice to each plate.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound chicken scaloppini (about 4 ounces each), 1 teaspoon sea salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided, and more.

Yes, Chicken Piccatta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Piccatta

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