Plat
Chicken Piccata
20 minPour 4Nutri-Score C€€
C
20 min
20 minChicken Piccata
ce qu’il vous faut
Ingrédients
chicken breast (sliced in half into thin cutlets)Viandes2 morceaux
saltÉpices3 g
black pepper (ground)Épices1 g
garlic powderÉpices1 g
flour (for dredging)Épicerie60 g
butter (divided)Produits laitiers56 g
olive oilÉpicerie15 ml
chicken broth (or dry white wine)Épicerie60 ml
lemon juice (freshly squeezed)Fruits et légumes15 ml- lemon zest (zest of 1 lemon)Fruits et légumes1 morceau
- capers (drained)Épicerie10 g
heavy creamProduits laitiers120 ml
parsley (chopped, for garnish)Fruits et légumes5 g
parmesan (grated, for garnish)Produits laitiers15 g
par portion
Nutrition
260kcal
- Glucides
- 13 g
- Protéines
- 17 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Garnish and serve
- Garnish with parsley and parmesan.
- Serve right away.