Lemony, salty and savory, this Chicken Piccata recipe is delicious and easy.
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge lightly in flour, shake off the excess and put on rack to dry.
In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer a 350 degree oven to keep warm, covered loosely.
Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, the chicken stock and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 416 | ||
Calories from Fat: 183 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 103.8mg | 32 % | |
Sodium 444.8mg | 15 % | |
Potassium 605.6mg | 16 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 21.1g | ||
Protein 34g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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