Garlic Chicken Piccata

Name: Garlic Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 boneless skinless chicken breasts (large, halved horizontally to make 4); 2 tbsp flour (all purpose or plain); 2 tbsp parmesan cheese (fresh, finely grated); 1 tsp salt; 1/4 tsp cracked pepper; 4 tbsp unsalted butter (divided); 2 tbsp olive oil (divided); 4 clove garlic (large, minced); 1/4 cup dry white wine (can be omitted); 3/4 cup chicken stock; 2 tbsp lemon juice (freshly squeezed); 1/4 cup brined capers (rinsed); 1/4 cup fresh parsley (chopped); 1 pinch parmesan cheese (to serve)

By Karina Carrel · CafedelitesPublic

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Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from Garlic Chicken Piccata · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2boneless skinless chicken breasts (large, halved horizontally to make 4)
2 tbspflour (all purpose or plain)
2 tbspparmesan cheese (fresh, finely grated)
1 tspsalt
0.25 tspcracked pepper
4 tbspunsalted butter (divided)
2 tbspolive oil (divided)
4 clovegarlic (large, minced)
0.25 cupdry white wine (can be omitted)
0.75 cupchicken stock
2 tbsplemon juice (freshly squeezed)
0.25 cupbrined capers (rinsed)
0.25 cupfresh parsley (chopped)
1 pinchparmesan cheese (to serve)

Steps

1
In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
2
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
3
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
4
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
5
Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
6
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
7
Garnish with parsley and serve immediately with parmesan cheese, if desired.

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Per portion

Calories: ~90.8 kcal
Protein: ~2.9 g
Fat: ~19.1 g
Carbs: ~5.4 g
Fiber: ~0.4 g
Sodium: ~755.9 mg

2 ingredients still need USDA food links. boneless skinless chicken breasts (large, halved horizontally to make 4), cracked pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 12/14 ingredients linked