Chicken Piccata with Capers
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 207, total fat 9 G., saturated fats 3 G., proteins 25 G., carbohydrates 4 G., fiber - G., cholesterol 80 mg, sodium 326 mg, sugar 0 G.
Calories 207, total fat 9 G., saturated fats 3 G., proteins 25 G., carbohydrates 4 G., fiber - G., cholesterol 80 mg, sodium 326 mg, sugar 0 G.
Piccata is a popular Italian dish of fried, breaded cutlets topped with a sauce made with lemon juice, butter, and capers. This recipe differs from traditional piccata in that it's more dietary. The sauce uses much less butter—just 1 tablespoon—and uses a dash of wine instead of wine. However, the sauce is just as delicious, and you'll truly enjoy its delicate texture and pleasant tartness, which pairs perfectly with the fried chicken. Serve piccata with arugula and a side of baked potatoes or pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g chicken cutlets (approximately 110 g each)
- 1 tbsp + 1 tsp flour, divided
- 3 teaspoons olive oil
- 2 cloves garlic, finely chopped
- 0.5 cups lightly salted chicken broth
- Finely grated zest and juice of 1 lemon, set aside for sprinkling before serving; about 2 tablespoons juice
- 1 teaspoon white wine vinegar
- 2 tbsp chopped fresh parsley + extra for serving
- 1 tbsp capers, rinsed from brine
- 1 tbsp (15 g) butter
- Young arugula for serving
- Whole-wheat capellini pasta or baked potatoes, for serving
We recommend
Recipes with similar ingredients: chicken breasts, wine vinegar, parsley, arugula, capers
Cooking the dish according to the recipe:
- Season the chicken with salt, pepper and sprinkle with 1 tbsp flour.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Cook the chops until cooked through, 1-2 minutes per side. Transfer to a plate. Do not wash the skillet. Set it over medium heat.
- Add the remaining 1 teaspoon of oil and garlic to the same skillet and cook until fragrant, about 1 minute. Separately combine the broth, lemon juice, and 1 teaspoon of flour and add to the skillet. Cook the sauce until reduced and thickened, 2-3 minutes. Stir in the vinegar, parsley, and capers. Then whisk in the butter to thicken the sauce further and add a little shine.
- Pour the sauce over the chicken. Toss the arugula with grated lemon zest and drizzle with olive oil. Season with salt and pepper to taste and add to the chicken. Serve with pasta or potatoes of your choice.
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