Chicken Piccata

66 Reviews
100% would make this recipe again

Chicken cutlets with lemon juice, parsley, and capers.

Hailing from Italy, the «piccata» [pr. pih-KAH-tuh] dish consists of seasoned and floured escalopes, mostly of veal or chicken, which are quickly sautéed then served with a lemon juice and parsley sauce.

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Preparation : 10 min Cooking : 10 min
310 calories/serving

Ingredients

1 chicken breasts, boneless, skinless, butterflied 300 g
2 tbsp white flour (all purpose) 16 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp butter, unsalted 28 g
1 tbsp canola oil 15 mL
1/3 cup chicken broth 85 mL
3 1/2 tsp capers 10 g
1/2 tbsp Italian parsley, fresh, chopped 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
  2. Heat the oil and half of the butter in a large skillet over medium-high heat, taking care not to let the butter burn. When the butter and oil start to sizzle, add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the remaining butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

310

Fat

15 g

23 %

Saturated 5.9 g
+ Trans 0.5 g

32 %

Cholesterol

100 mg

Sodium

320 mg

13 %

Carbohydrate

8 g

3 %

Fibre

0 g

2 %

Sugars

0 g

Net Carbs

8 g

Protein

35 g

Vitamin A

8 %

Vitamin C

14 %

Calcium

2 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

66 Reviews (63 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

miam. Good recipe. Even our 3 kids loved it. Only one minor inconvenient: we doubled the recipe (4 chicken breasts) and the prep time doubled ... There's a good lemon taste to the sauce and it's very interesting.

Useful 2
alex.sarakbi
may 22, 2020 | I would make this recipe again

Delicious recipe! I love sour flavor and this recipe definitely satisfied that carving! Looking forward to making it again.

Useful 0
Gene F.
april 24, 2017 | I would make this recipe again

A favorite!

Useful 0

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