Italian Chicken Piccata

By zhanghengshuo

4 Person

30 Minutes

519 Calories

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.

Ingredients

2 tbsp. Chopped fresh flat-leaf parsley
4 cups Hot cooked spaghetti
1/4 tsp. Freshly ground black pepper
1/4 tsp. Salt
2 tsp. Minced fresh garlic
2 tbsp. Capers
1/4 cup Fresh lemon juice
1/2 cup White wine
1 tbsp. Olive oil
1 tbsp. Butter
1/4 cup All-purpose flour
4 Skinless, boneless chicken breast halves

Method

01

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
02

Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape the pan to loosen browned bits.
03

Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Italian Chicken Piccata

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 519 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. Chopped fresh flat-leaf parsley

4 cups Hot cooked spaghetti

1/4 tsp. Freshly ground black pepper

1/4 tsp. Salt

2 tsp. Minced fresh garlic

2 tbsp. Capers

1/4 cup Fresh lemon juice

1/2 cup White wine

1 tbsp. Olive oil

1 tbsp. Butter

1/4 cup All-purpose flour

4 Skinless, boneless chicken breast halves

03 Method

Step 1

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

Step 2

Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape the pan to loosen browned bits.

Step 3

Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

04 Author