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–+ servings
Lemon Caper Chicken Piccata (Giada's Recipe)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Giada's chicken piccata recipe is absolutely delicious and so easy that it hardly takes 30 minutes to from pan to plate.
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Chicken Piccata {Giada Recipe} on a plate with a gold colored fork cutting a cutlet.
Prep Time10 minutes
Cook Time20 minutes
Prep Time30 minutes
servings4 servings

Ingredients

  • 2 (2) Chicken Breasts skinless, boneless
  • ½ Cup (62 ½ g) Flour, All Purpose
  • ¼ Cup (43 ¾ g) capers
  • ½ Cup (118 g) Chicken Stock low sodium
  • 2 Tablespoon (28 g) Olive Oil
  • 4 Tablespoon (56 g) Butter divided
  • ½ Teaspoon (3 g) Salt
  • ½ Teaspoon (1 g) Black Pepper
  • 2 Tablespoon (2 Tablespoon) Lemon Juice fresh
  • 3 Tablespoon (3 Tablespoon) Chopped parsley

Instructions

  1. Butterfly chicken breasts and cut them into halves horizontally. The chicken pieces should be around ¼ inch thickness. If they seem to be thick, pound them with a meat hammer to desired thickness.
    2 Chicken Breasts
  2. Season chicken with salt and freshly ground black pepper and dredge chicken in all-purpose flour until well coated.
    ½ Teaspoon (3 g) Salt, ½ Teaspoon (1 g) Black Pepper, ½ Cup (62 ½ g) Flour, All Purpose
  3. Put a large skillet over medium heat; melt 2 tablespoons butter with 2 tablespoons of olive oil.
    2 Tablespoon (28 g) Olive Oil, 2 Tablespoons (28 Grams) Butter
  4. Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns light brown in color. Remove and transfer to a plate.
  5. In the same pan add chicken stock, lemon juice, and capers. Bring it to boil, scraping up the brown bits from the pan. Let the sauce simmer for a few minutes until reduced to half.
    ½ Cup (118 g) Chicken Stock, 2 Tablespoon Lemon Juice, ¼ Cup (43 ¾ g) capers
  6. Add the remaining 2 tablespoons of butter and whisk vigorously.
    2 Tablespoons (28 Grams) Butter
  7. Place the chicken on your serving plate (reheat the chicken in the oven if it's cold) and pour the sauce over it. Garnished with chopped parsley.
    3 Tablespoon Chopped parsley

Nutrition

Serving: 1cutlet and sauce | Calories: 364kcal | Carbohydrates: 14g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 858mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

Notes

You can store leftovers in an airtight container for 4 days in the refrigerator or for around 3 months in the freezer. Place the sauce and chicken in separate bags if freezing
CourseChicken Recipes
CuisineItalian
Keywordgiada chicken piccata
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