Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Piccata Recipe
    Lost? Site Map

    Chicken Piccata

    Chicken Piccata. Photo by Val W-C

    1/3 Photos of Chicken Piccata

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sue Freeman's Note:

    Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
    2. 2
      Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
    3. 3
      Salt & pepper each cutlet generously and coat each with flour.
    4. 4
      Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
    5. 5
      Transfer cutlets to warm plate.
    6. 6
      Add remaining oil and repeat with remaining cutlets.
    7. 7
      Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
    8. 8
      Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
    9. 9
      Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
    10. 10
      Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
    11. 11
      Spoon sauce over chicken and serve immediately.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on May 30, 2001

      45

      This recipe was easy to make and quite delicious, but very lemony!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2013

      55

      This is hands down the best Chicken Piccata recipe ever. I can't believe how much flavor there is in a dish that takes almost no time to put together. I serve it with angel hair pasta.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2013

      55

      Have been making this for years - a family favorite. I recently omitted the butter to reduce calories, and it was still great!

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

    Read All Reviews (44)

    Advertisement

    Nutritional Facts for Chicken Piccata

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.7
     
    Calories from Fat 248
    51%
    Total Fat 27.6 g
    42%
    Saturated Fat 8.5 g
    42%
    Cholesterol 133.6 mg
    44%
    Sodium 415.0 mg
    17%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.0 g
    8%
    Protein 40.1 g
    80%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites