Chicken Piccata

Chicken Piccata

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.

2 servings
Preparation 10 min
Cooking 10 min

310 calories per 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]   0.1 g
  ground pepper to taste    
  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

Nutrition Facts

per 1 serving (190g)

Amount

% DV*

* DV = Daily Value

Calories

310

Fat

15 g

23 %

Saturated 6 g
+ Trans 0.5 g

32 %

Cholesterol

105 mg

Sodium

320 mg

13 %

Carbohydrate

8 g

3 %

Fibre

0 g

2 %

Sugars

0 g

Protein

35 g

Vitamin A

8 %

Vitamin C

15 %

Calcium

2 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Sugar
Source of :
Folacin, Iron, Magnesium, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin E, Zinc
Good source of :
Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin K
Excellent source of :
Niacin, Vitamin B6

More info


This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Italian

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!