Plato principal
Chicken Piccata
20 minPara 4Nutri-Score C€€
C
20 min
20 minChicken Piccata
receta de
Son & Tina
@sonandtina
129 recetas
129 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced in half into thin cutlets)Carne2 piezas
saltEspecias3 g
black pepper (ground)Especias1 g
garlic powderEspecias1 g
flour (for dredging)Despensa60 g
butter (divided)Lácteos56 g
olive oilDespensa15 ml
chicken broth (or dry white wine)Despensa60 ml
lemon juice (freshly squeezed)Frutas y verduras15 ml- lemon zest (zest of 1 lemon)Frutas y verduras1 pieza
- capers (drained)Despensa10 g
heavy creamLácteos120 ml
parsley (chopped, for garnish)Frutas y verduras5 g
parmesan (grated, for garnish)Lácteos15 g
por ración
Nutrición
260kcal
- Carbohidratos
- 13 g
- Proteínas
- 17 g
- Grasas
- 16 g
lo que usará
Utensilios
Sartén
Bol
paso a paso
Preparación
- Paso 1
Prepare and dredge the chicken
- Slice the chicken breasts in half into thin cutlets.
- Season with salt, pepper and garlic powder.
- Lightly coat in flour for a golden crust.
- Paso 2
Sear the chicken
- Heat butter and olive oil in a skillet over medium-high.
- Cook the chicken 4 to 5 minutes per side until golden.
- Remove the chicken from the pan and set aside.
- Paso 3
Build the sauce
- Take the pan off the heat and add the broth, lemon juice, lemon zest and remaining butter.
- Stir and scrape up all the brown bits.
- Paso 4
Finish the sauce and simmer the chicken
- Return the pan to the heat and stir in the cream and capers once the sauce bubbles.
- Add the chicken back and simmer until cooked through and the sauce reduces.
- Paso 5
Garnish and serve
- Garnish with parsley and parmesan.
- Serve right away.