Chicken Piccata

Prep: 7 minutes; Cook: 8 minutes. You can use this basic piccata recipe with either pork or veal cutlets, too. Just make sure you pound the meat to 1/4-inch thickness.

Yield: 2 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 31%
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.9g
  • Carbohydrate: 2.1g
  • Fiber: 0.4g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 574mg
  • Calcium: 22mg

Ingredients

  • 2 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon capers in white balsamic vinegar (such as Alessi) or regular capers
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Place chicken between 2 sheets of heavy duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken with salt.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook over medium-high heat 3 to 4 minutes on each side until golden brown.
  3. Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan with a wooden spoon to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with pepper and parsley.
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