Chicken Piccata

Introduction

Chicken Piccata is a classic Italian American dish made with lightly fried cutlets of chicken in a lemon butter caper wine sauce. It’s easy to make and it tastes and looks amazing.

Recipe

Chicken Piccata

Scott James Gaspard

Chicken cutlets, lightly breaded and fried, and served with a sauce of butter, lemon, capers, wine, and stock.

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Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 718 kcal

Equipment

• large skillet
• large stock pot – for the pasta
• cutting board
• kitchen knife

Ingredients

  

1x2x3x

• 4 chicken thighs – skinned and boneless
• 1 tsp kosher salt – more to taste
• ½ tsp black pepper – more to taste
• 4 tbsp all-purpose flour
• 1 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine – something you would actually drink
• ½ cup chicken stock
• 1 lemon
• 2 tbsp capers – rinsed
• 1 cup artichoke hearts – rinsed (optional)
• 2 cups baby spinach leaves – optional
• 1 tbsp flat leaf parsley – chopped
• 1 pound Angel hair pasta

Instructions

 

• Soak capers and artichoke hearts in water for 20 minutes, the rinse and drain a couple more times.
• Boil a pot of water for the pasta.
• Pound the chicken thighs to even thickness. Salt and pepper both sides.
  
• Dredge the thighs in flour.
  
• Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Fry the chicken thighs until golden brown on all sides, being careful not to crowd the skillet, about 3-4 minutes each side.
  
• Remove to a dish or baking sheet lined with paper towels to drain.
  
• Prepare the remaining ingredients.
  
• Cut the lemons in half, then cut a thin slice from each half and reserve. Squeeze the juice from the remaining halves, and reserve.
• After removing the chicken, set the heat to medium low. Pour in the wine and lemon juice. Whisk the sauce, scraping up any bits from the bottom of the pan (the fond). Add the capers and artichoke hearts. Allow the sauce to thicken and reduce by half. Add a pinch of salt and pepper.
  
• Add some chopped parsley and stir. Add the spinach at the end, if desired, just long enough to wilt.
• Cook the pasta until al dente, and drain. Place a mound of pasta on a plate. Place a cooked chicken thigh beside the pasta, topped with a lemon slice. Spoon sauce over the chicken and pasta. Garnish with minced parsley.

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Nutrition

Calories: 718kcal | Carbohydrates: 101g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1368mg | Potassium: 723mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1619IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 4mg

More Information

Chicken Piccata is very similar to a French dish called Scaloppine al Limone. They are both made with a lemon butter caper wine sauce. The key difference is how the chicken is cooked. In the French version, the cutlets are cooked in the sauce giving it a more delicate texture. In the Italian version the sauce is ladled over the top, allowing the cutlets to retain some crust. Both versions are delicious!

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