Italian Lemon Chicken Piccata
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 330g per person. Country of origin: Italy. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 164 kcal
- Protein
- 14.8 g
- Carbohydrate
- 11 g
- of which sugars
- 1.7 g
- Fat
- 6.8 g
- of which saturates
- 2.1 g
- Fibre
- 1.5 g
- Salt
- 0.63 g
Ingredients
- 600g chicken breast escalopes
- 2 unwaxed lemons, zest and 70ml juice
- 35g plain flour
- 1 tbsp olive oil
- 20g unsalted butter
- 2 garlic cloves, sliced
- 250ml low-salt chicken stock
- 2 tbsp capers, rinsed
- 400g baby potatoes, roasted
- 250g green beans, steamed
- 2 tbsp chopped parsley
Method
Season the flour and dust the chicken lightly.
Sear the chicken in olive oil until golden; transfer to a warm plate.
Add butter and garlic, then pour in stock, lemon zest and juice.
Simmer with capers until slightly reduced, then return the chicken to finish cooking.
Scatter with parsley and serve with potatoes and green beans.
Reviews
My first attempt at Italian Lemon Chicken Piccata was a success, with one small note for next time. My escalopes were very thin and cooked quickly, so I shortened the final simmer.
John RedwoodI enjoyed making Italian Lemon Chicken Piccata and the instructions behaved exactly as promised. Rinsing the capers kept the seasoning balanced and the green beans were a good fresh side.
Roger ThorogoodItalian Lemon Chicken Piccata earned a permanent place in my recipe folder. The sauce was glossy and lemony without hiding the flavour of the chicken.
Steve Allanson