Ina Garten’s Chicken Piccata
A delicious Chicken Piccata recipe featuring crispy chicken, zesty lemon, and capers, perfect for family dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Gluten-Free (with substitutions)
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 cup chicken broth
- 2 tablespoons capers
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with a generous sprinkle of salt and pepper.
- Dredge the seasoned chicken in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs.
- Coat the chicken in breadcrumbs, pressing down slightly.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken to the skillet, cooking for about 5-7 minutes per side until golden brown.
- Remove the chicken from the skillet and keep warm on a plate covered with foil.
- Add lemon juice, chicken broth, and capers to the skillet, scraping up brown bits.
- Bring the mixture to a simmer and stir in the remaining butter.
- Return the chicken to the skillet, allowing it to warm through in the sauce.
Notes
Pair with a light arugula salad or garlic mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg