Chicken Piccata is such a popular American chicken dinner!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 large boneless and skinless chicken breasts halved horizontally to make 4
- 2 tablespoons flour
- 2 tablespoons fresh Parmesan cheese finely grated
- 1 teaspoon salt
- 1/4 teaspoon black cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 2 large cloves garlic minced
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
Pour in the stock, lemon juice and allow to boil until reduced slightly .
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
Garnish with parsley .
Calories: 348kcal | Carbohydrates: 6g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 919mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg