Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
4. Add chicken broth, lemon juice, and capers to the skillet. Bring to a boil and cook for 2-3 minutes, until the sauce has thickened slightly.
5. Add remaining 2 tablespoons of butter to the skillet and stir until melted. Return chicken to the skillet and coat with the sauce.
6. Garnish with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 355
Fat: 18g
Carbohydrates: 11g
Protein: 35g
Sodium: 1030mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Capers can be substituted with chopped green olives.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use turkey cutlets instead of chicken breasts.
- Substitute the lemon juice with white wine for a different flavor profile.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken piccata on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or lemon wedges.
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is sticking to the skillet, make sure it is fully cooked on one side before flipping it over.
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Chicken piccata is a classic Italian dish that originated in the region of Lombardy.
Flavor profiles:
Salty, tangy, and savory.
Serving suggestions:
Serve hot with a side of pasta or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian