Photo: Lily Banse
Chicken Piccata Recipe
10 ingredients
40 min
2 to 4 servings
openrecipes
A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.
Estimated Nutrition (whole recipe, rough)
890
Calories
45g
Protein
30g
Fat
102g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup all-purpose flour
- 2 (8-ounce) boneless, skinless chicken breasts , tenders removed
- 1/4 cup olive oil
- 5 tablespoons cold unsalted butter , cut into 5 pieces
- 2 medium garlic cloves , finely chopped
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice (from about 1 1/2 medium lemons)
- 1/2 teaspoon kosher salt , plus more for seasoning
- 1/4 teaspoon freshly ground black pepper , plus more for seasoning
- 1/4 cup capers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes