Try this Chicken Piccata recipe, or contribute your own.
Suggest a better descriptionSeason chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1338 | ||
Calories from Fat: 1259 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.9g | 187 % | |
Saturated Fat 54g | 270 % | |
Monounsaturated Fat 68.6g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 190.4mg | 59 % | |
Sodium 1540.9mg | 53 % | |
Potassium 539.5mg | 14 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 19.1g | ||
Protein 8.6g | 12 % | |
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: 1338
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