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Chicken Piccata

65 Reviews
91% 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.

Preparation : 10 min Cooking : 10 min
270 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1 chicken breasts, boneless, skinless, butterflied 300 g
2 tbsp white flour (all purpose) 16 g
1 tbsp olive oil 15 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/3 cup chicken broth 85 mL
3 1/2 tsp capers 10 g
2 tsp butter, unsalted 9 g
1/2 tbsp Italian parsley, fresh, chopped 3 g
aluminum foil
salt [optional]
ground pepper to taste [optional]

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 in a large skillet over medium-high heat, then 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 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 (180g)

Amount

% Daily Value

Calories

270

Fat

10 g

15 %

Saturated 2.9 g
+ Trans 0.1 g

15 %

Cholesterol

90 mg

Sodium

320 mg

13 %

Carbohydrate

8 g

3 %

Fibre

0 g

2 %

Sugars

0 g

Protein

35 g

Vitamin A

4 %

Vitamin C

14 %

Calcium

2 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Source of  :
Folacin, Iron, Magnesium, Potassium, Selenium, 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
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 1 ½

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Members' Reviews

65 Reviews (59 with rating only ) 91% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MichelDaw
august 03, 2010 | I would make this recipe again

Very nice. The capers were a little strong, but as a flavouring to the sauce they were wonderful.

Useful 0
juliebourdo1
august 03, 2010

Je n'ai pas aime du tout.....

Useful 0
CharlieTrotter
november 10, 2009 | I would make this recipe again

Awesome, I am a beginner cook, but followed the recipe to the letter and had a perfect result.

Useful 0
ldeclou
november 09, 2009

I followed this recipe to the tee and ended up with a subpar dish. The recipe needs quite a bit of tweaking to make it right.

Useful 0
dlnemes
october 22, 2009

Delicious dish. Needs a bit more lemon juice to add a citrusy kick. I omit the capers.

Useful 1

This recipe is in the following categories

Poultry | Main courses/Entrées | Halal | Diabetes-friendly | Italian

Top Reviews

View All Reviews
dlnemes
october 22, 2009

Delicious dish. Needs a bit more lemon juice to add a citrusy kick. I omit the capers.

Useful 1
missflynn
september 30, 2009

This was different from our usual chicken. My son did not eat it because the capers gave it a bitter taste.

Useful 1
MichelDaw
august 03, 2010 | I would make this recipe again

Very nice. The capers were a little strong, but as a flavouring to the sauce they were wonderful.

Useful 0