Piccata is a quick and delicious dish originating from sunny Italy. Traditionally, it uses veal, but chicken piccata has become more popular outside Italy.
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Origin of Chicken Piccata
Originally Italian, piccata typically uses veal. The dish’s name reflects its preparation method.
Vegetables to Pair with Chicken Piccata
Chicken piccata pairs well with a variety of vegetables. Fresh options like cucumbers, tomatoes, arugula, and salads are great, as are baked or roasted choices like cheesy zucchini bake, roasted cauliflower, broccoli, and Brussels sprouts.
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Keeping Chicken Piccata Warm
To keep it warm, leave the chicken piccata on low heat on the stove or in the oven. This helps keep the chicken tender.
Ingredients of Chicken Piccata Recipe
Chicken piccata consists of chicken breast pieces dredged in flour, fried to a golden brown, and finished in a sauce made of broth, garlic, lemon, capers, and parsley.
Side Dishes for Chicken Piccata Recipe
Serve with spaghetti, mashed potatoes, or baked vegetables like broccoli, cauliflower, or asparagus.
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Chicken Piccata vs. Chicken Francese
While similar, chicken Francese uses smaller chicken pieces dipped in beaten egg after flouring before frying.
Tips for Making Chicken Piccata
- Use cornstarch for a gluten-free option.
- Pound the chicken for tenderness.
- Add cream for richer flavor.
- Ensure plenty of sauce for soaking.
Serving Suggestions
Serve chicken piccata with spaghetti, mashed potatoes, rice, or vegetables.
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Chicken Piccata
Piccata is a quick and delicious dish originating from sunny Italy. Traditionally, it uses veal, but chicken piccata has become more popular outside Italy.
Ingredients
- 4 chicken breasts (pounded to 1/2 inch thick)
- 1/2 cup flour
- 1 lemon (zested)
- 2 tablespoons olive oil
- Salt & pepper
For the Sauce
- 1/4 cup butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 lemon (juiced)
- 1/2 cup white wine or chicken stock
- 3 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Mix flour, lemon zest, salt, and pepper. Coat chicken pieces.
- Heat olive oil and fry chicken for 4-5 minutes per side. Cook in batches if needed. Set aside.
- In the same pan, melt butter and add flour, cooking until golden.
- Gradually add chicken stock, lemon juice, white wine, and capers. Cook for 3 minutes, whisking.
- Return chicken to the pan and simmer for 4-5 minutes until done. Add parsley before serving. Serve with your choice of sides.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 136mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 42g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.