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    You are in: Home / Recipes / Chicken Piccata Recipe
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    Chicken Piccata

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Phil Franco's Note:

    Courtesy of Italian Classics Serves 4 Because this sauce is so light, we find that each person should be served 1 1/2 small cutlets. Serve the cutlets and sauce on a single platter and let each person help himself.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust an oven rack to the lower-middle position, set a large heatproof plate on the rack, and heat the oven to 200 degrees.
    2. 2
      Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.
    3. 3
      Sprinkle both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Working with one cutlet at a time, coat with the flour and shake to remove the excess.
    4. 4
      Heat 2 tablespoons oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay half of the chicken cutlets in the skillet. Sauté the cutlets until lightly browned on the first side, 2 to 2 1/2 minutes. Turn the cutlets and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from the heat and transfer the cutlets to the plate in the oven. Add the remaining 2 tablespoons oil to the now-empty skillet and heat until shimmering. Add the remaining chicken cutlets and repeat.
    5. 5
      Add the shallot or garlic to the now-empty skillet and return the skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add the stock and lemon slices, increase the heat to high, and scrape the pan bottom with a wooden spoon or spatula to loosen the browned bits. Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the lemon juice and capers and simmer until the sauce reduces again to 1/3 cup, about 1 minute. Remove the pan from the heat and swirl in the butter until the butter melts and thickens the sauce. Stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.

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    Ratings & Reviews:

    • on November 19, 2009

      55

      Delicious! I followed the recipe as written, no need to change anything. Great dinner. I served this over pasta with some lemon broccoli! Easy meal for the weekday or company! Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Piccata

    Serving Size: 1 (366 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.9
     
    Calories from Fat 233
    44%
    Total Fat 25.9 g
    39%
    Saturated Fat 8.1 g
    40%
    Cholesterol 146.8 mg
    48%
    Sodium 663.1 mg
    27%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 0.3 g
    1%
    Protein 54.4 g
    108%

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