The Best Chicken Piccata Recipe
A Healthier Chicken piccata recipe! A delightful dish featuring tender, pan-seared chicken in a bright lemon, chicken broth and caper sauce, using Extra-virgin olive oil in place of butter. Quick to prepare and bursting with flavor, it’s perfect served over pasta or alongside fresh vegetables for a satisfying meal. Enjoy a taste of Italy any night of the week!
Equipment
- instant read thermometer - *** Highly Recommended so you do not overcook the chicken
- 2 large shallow dishes - pie plates work best
- meat tenderizing mallet - to flatten/tenderize the chicken breasts (a wooden rolling pin would also work in a pinch)
Ingredients
- 3 skinless, boneless chicken breasts (flattened and cut into 2 or 3 pieces)
- Kosher salt (extra for sprinkling on chicken breasts)
- 2 tsp. Kosher salt
- ½ tsp. ground black pepper
- ¾ cup all-purpose flour (for dredging)
- 2 eggs ((may need 3 depending on size of breasts))
- 6 Tbsp. extra virgin olive oil
- ⅓ cup lemon juice (freshly squeezed)
- 1 cup low sodium chicken broth
- ¼ cup brined capers (rinsed)
- ¼ cup fresh parsley (chopped)
To Make Beurre Manie (to thicken the sauce)
- 1 Tbsp. vegan butter (or regular butter)
- 1 Tbsp. flour
Instructions
To Make The Beurre Manie
- Combine 1 Tbsp. vegan butter (or regular butter) and 1 Tbsp. flour together with your fingers until well combined and resembles a small ball. Set aside.
Prepping The Chicken
- Place 3 skinless, boneless chicken breasts on a cutting board between two pieces of plastic wrap, and pound to about 1/4" thickness, then cut breast in half or 3 pieces (depending on the size of the breast). Lightly sprinkle with Kosher salt and set aside.
- In a shallow dish or pie plate, mix 2 tsp. Kosher salt and ½ tsp. ground black pepper with ¾ cup all-purpose flour
- In another shallow dish, crack 2 eggs (if breasts are large, you may need 3 eggs in order to have enough egg wash). Beat lightly and add 1 ½ Tbsp. water to make an egg wash.
Sautéing The Chicken
- Into a large skillet, add 6 Tbsp. extra virgin olive oil and set burner to medium heat. Quickly, dredge both sides of chicken into flour mixture and then dip into egg wash, making sure to cover both sides. Let excess egg drip into dish, then transfer to hot skillet. Sauté for 2- 3 min. then flip and cook another 2 min.
- Using an instant read thermometer, check temperature. Chicken is done cooking when temperature reaches 165 °F Remove chicken breasts from pan, set aside and cover to keep warm. Repeat process for remainder chicken breasts. *** If breasts are beginning to stick to the pan, add 1 Tbsp. at a time.
To Make The Sauce
- In the same skillet used to sauté the chicken, add 1 cup low sodium chicken broth and deglaze the pan, scraping up all the stuck on brown bits (this helps develop great flavor for the sauce), then add the rinsed ¼ cup brined capers and ⅓ cup lemon juice.
- Add ½ the beurre Manie, let simmer, and blend in the mixture with a wire whisk to thicken sauce. If sauce is still too thin, add a little more until desired consistency. Make sure and taste the sauce and, if needed, season to your liking (if too bitter, add a little salt - if too sour, add a little sweetener)
- Return reserved chicken to the skillet, and spoon sauce over the tops to coat. Garnish with ¼ cup fresh parsley and serve immediately. ENJOY!
YOUR OWN NOTES
Nutrition
Serving: 1ServingCalories: 309kcalCarbohydrates: 16gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 91mgSodium: 637mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 414IUVitamin C: 10mgCalcium: 25mgIron: 2mg
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
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