Chicken Piccata

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 470.1
  • Total Fat: 39.8 g
  • Cholesterol: 111.6 mg
  • Sodium: 423.7 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 26.8 g

View full nutritional breakdown of Chicken Piccata calories by ingredient
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Introduction

recipe courtesy Giada De Laurentiis recipe courtesy Giada De Laurentiis
Number of Servings: 2

Ingredients

    8 oz chicken breast, boneless and skinless, cut in half
    1 dash Salt
    1 dash Pepper, black
    1 serving Chef Paul Prudhomme's Magic Seasonings, poultry
    Flour - all purpose flour, for dredging
    3 tbsp Butter, unsalted
    3 tbsp Extra Virgin Olive Oil
    1 tsp Lemon Juice 'Real Lemon' 100% juice, or fresh
    1/4 cup unsalted chicken broth
    I tbsp Capers, rinsed and drained
    1 tsp Parsley, dried, or 1 tbsp fresh, chopped

Tips

This recipe is easy to double or triple for a larger family or when company's coming.


Directions

Season chicken with Chef Paul or other poultry seasoning. Dredge in flour and shake off excess.

In a large skillet over medium-high heat, melt 2 tbsp of butter with olive oil. When it starts to sizzle, add chicken pieces and cook for 3 minutes. When chicken is browned on bottom, flip and cook other side for same time. Remove and transfer to plate. Remove pan from heat.

Into the pan add the lemon juice, chicken broth, capers, and dried parsley, if usinig. Return to stove and bring to boil, scraping up brown bits for extra flavor. Check for seasoning. Add salt and pepper at this time, if desired.

Return chicken to the pan and simmer for 5 minutes. Remove chicken to plates and add final tbsp of butter to sauce. Whisk vigorously. Serve over chicken, sprinkling with fresh parsley, if using.

Serving Size: 2 4-oz, servings

Number of Servings: 2

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |

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