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Chicken Piccata
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Chicken Piccata

20 minServes 4Nutri-Score C€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced in half into thin cutlets)Meat2 pieces
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • garlic powderSpices1 g
  • flour (for dredging)Pantry60 g
  • butter (divided)Dairy56 g
  • olive oilPantry15 ml
  • chicken broth (or dry white wine)Pantry60 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • lemon zest (zest of 1 lemon)Produce1 piece
  • capers (drained)Pantry10 g
  • heavy creamDairy120 ml
  • parsley (chopped, for garnish)Produce5 g
  • parmesan (grated, for garnish)Dairy15 g

per serving

Nutrition

260kcal

Carbs
13 g
Proteins
17 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Garnish and serve

    • Garnish with parsley and parmesan.
    • Serve right away.
    Step 5
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