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Chicken Piccata

Chicken PiccataA delicious chicken version of the classic Italian veal dish, featuring tender chicken scallops served in a buttery lemon and white wine pan sauce laced with capers. Serve with pasta, potato gnocchi or rice.

Recipe Ingredients:

6 (4-ounce) boneless, skinless, chicken breast halves
Kosher or sea salt and freshly ground pepper to taste
6 tablespoons cold butter - divided use
1 tablespoon vegetable oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
3 tablespoons bottled capers, drained
3 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Hot, cooked pasta , potato gnocchi or rice for accompaniment (optional)

Cooking Directions:

  1. With a kitchen mallet, flatten chicken breasts between sheets of plastic wrap to about 1/8-inch thickness. Season with salt and pepper.
  2. In a large skillet heat 2 tablespoons of butter and oil over medium-high heat; cook chicken on each side until golden brown and cooked through, about 1 minute or so per side, depending on actual thickness. Transfer chicken to a serving platter and keep warm.
  3. Add the wine and lemon juice to the pan and bring to a boil, stirring to loosen the browned bits on the bottom of skillet, reducing liquid by about 1/3. Remove skillet from heat and stir in the remaining 4 tablespoons of cold butter (cut into 4 slices), stirring constantly until butter is melted, then add the capers and parsley. Taste, and if needed, season with salt and pepper as desired.
  4. Immediately spoon sauce over the chicken scallops.
  5. Serve accompanied with pasta, potato gnocchi or rice, if desired.

Makes 6 servings.

Tip: Pork or veal scallops (cutlets) can be used in place of the chicken.

Nutritional Information Per Serving (1/6 of recipe): 264.1 calories; 51% calories from fat; 15.3g total fat; 96.3mg cholesterol; 285.1mg sodium; 330.0mg potassium; 1.2g carbohydrates; 0.2g fiber; 0.2g sugar; 0.9g net carbs; 26.5g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.