Classic Chicken Piccata

A great weeknight dish, served alongside mash or crushed new potatoes
Classic Chicken Piccata
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Ingredients

Adjust Servings:
3 Chicken Breast large, halves, skinned, boned and sliced into 1/2-inch discs
1/2 Lemon cut into thin slices
1/4 cup Lemon juice
2 tbsp Drained capers patted dry rinsed
3 tbsp Butter
1 clove Garlic crushed
1/2 cup Plain flour
2 tbsp Vegetable oil
1 cup Chicken broth reduced salt
2 tbsp Parsley flat-leaf
1/2 tsp Salt or to taste
1/2 tsp Black pepper or to taste

Nutritional information

421
Calories
21.2g
Fat
16.1g
Carbohydrates
41.1g
Protein
128mg
Cholesterol
348mg
Sodium
Ingredients

Directions

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For a fresh and zingy chicken recipe, try my Classic Chicken Piccata. Piccata is an Italian dish, and a pretty famous one at that. If you see a dish with ‘piccata’ in the title, it will usually mean that the meat (or fish) has been sliced and gently sauteed, before being served in a sauce of lemon juice, butter and capers. It’s rich and buttery, but the lemon and capers give the dish a sharp, sour note which helps to balance it, making it deliciously fresh.

In my version, I flour the chicken medallions before frying them, so they get properly browned, adding lots of extra flavor.

Chicken piccata is a great weeknight dish, served alongside mash or crushed new potatoes to soak up all that delicious buttery sauce!

To make Classic Chicken Piccata, you will need the following ingredients:

Chicken Piccata Recipe-Lemon Chicken Piccata-Chicken Piccata Recipe

So, how to make Classic Chicken Piccata?

Steps

1
Done
10

Heat the oven and warm a serving dish

Preheat the oven to 200°F. Put a serving dish inside to warm.

2
Done
5

Prepare the chicken medallions

Tip the flour into a shallow dish. Season the chicken medallions with salt and pepper and then dip them in the flour until fully coated. Shake off the excess flour.

3
Done
20

Cook the chicken

Place a large pan over a high heat and add the vegetable oil. Once hot, fry the medallions in batches for about 3 minutes per side, until golden brown. Don’t crowd the pan and replenish the oil as needed.

4
Done
5

Keep the chicken warm

Once cooked, lay the medallions in the dish in the oven to keep warm.

5
Done
1

Cook the garlic

Once the chicken has been cooked, drain the oil from the pan, leaving only a teaspoonful. Add the garlic and cook for half a minute, until fragrant.

6
Done
2

Pour in the chicken broth

Add the chicken broth and scrape the bottom of the pan with a wooden spoon to incorporate the brown bits.

7
Done
9

Add the lemon slices

Add the lemon slices. Bring the mixture to a boil, then cook for 5-8 minutes, stirring every now and again, until the sauce has reduced by half.

8
Done
5

Add the lemon juice and capers

Add the lemon juice and capers. Continue to simmer for another 5 minutes, until the sauce has thickened.

9
Done
1

Stir in the butter

Add the butter and gently incorporate it by swirling the mixture in the pan.

10
Done
1

Add the parsley

Stir in the parlesy, then remove from the heat.

11
Done
3

Serve

Take the chicken out of the oven and divide between plates. Ladle the sauce over to serve.

Juicy chicken and a buttery lemon sauce are what makes this Classic Chicken Piccata a real winner - and it’s not at all tricky to make! Have a go and let me know how you find it. Don’t forget to tag your piccata pics with #cookmerecipes!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 2
Made by Cook.me

+1

sarah

Well done!

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