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Chicken Piccata  

Sauteed lemon chicken with capers and olive oil. Serve with choice of pasta.

Cal: 294 Fat: 14g Carbs: 9g Protein: 26g Fiber: 0g
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Original recipe serves 4
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Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 cup white wine
  • 4 tablespoons parsley ; chopped
  • 2 pounds chicken ; breasts, rinsed and patted dry.
  • 6 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 2 tablespoons capers ; drained and rinsed
  • 2 cups chicken broth ; reduced sodium
  • In My Kitchen

  • Directions

    1. Place flour in a medium bowl.
    2. Place chicken between 2 sheets of plastic wrap and pound each to 1/4 inch thickness.
    3. Coat chicken with flour. In a large skillet cook chikcen in hot oil over medium heat-hight heat 2-3 minutes per side or until done. Remove chicken from pan, cover and keep warm.
    4. To make the sauce, add broth, lemon juice and wine to the skillet.
    5. Bring to a boil, and then simmer, uncovered for 2 minutes.
    6. Remove sauce from heat and stir in capers and parsley.
    7. Divide choice of cooked pasta among 4 plates and top each with chicken.
    8. Season with salt and pepper to taste. Spoon sauce over all.

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    bassem habib hana on 2020-05-07

    iam interested

    (No rating submitted) Anonymous User on 2005-11-12

    This was pretty simple to make. I like to add more capers :). Adding some sliced red bell pepper is a good touch also.