Chicken Piccata Recipe
Chicken piccata has tender chicken breasts simmered in a lemony white wine sauce with capers.
Foto: Spend With Pennies
Bahan-bahan
- 4 boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil (more as needed)
- salt and black pepper (to taste)
- ¼ cup salted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken broth (or chicken stock)
- ½ fresh lemon juice (juiced, about 1 ½ tablespoons)
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons capers (drained)
- 2 tablespoons chopped fresh parsley (additional for garnish)
- shredded Parmesan cheese (for garnish, optional)
Langkah-langkah
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Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
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Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
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In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
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Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
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Gradually add the chicken broth, whisking until smooth after each addition.
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Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
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Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
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Stir in the chopped parsley and serve.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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