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Chicken Piccata

Chicken Piccata
Total Time: 
37 mins

About Recipe

Piccata is the method of the preparation of food: the meat is coated, sautéed, sliced and served in the sauce. Piccata originated in Italy by using veal and it is still often available in the Italian restaurants. It translates to piquancy or piquant, which according to one definition means zesty or tart. It has a tart sauce along with the lemon juice and it is very easy to prepare and serve especially in the small batches. People often prefer to prepare this dish with chicken instead of the veal as it is light on the pocket. Vegetarians can also prepare this dish b using the thin slices of eggplant or tofu. In United States, chicken Piccata is more famous then veal or vegetable piccata. The recipe has meatless adaptation using the seitan. Piccata is a famous and classic preparation for the chicken but this dish can be pretty heavy on the diet as it has a wine and butter based sauce.


  • 1 pound scaloppini chicken (4 ounces each)
  • Freshly grounded black pepper and kosher salt
  • 3 teaspoons olive oil (extra-virgin)
  • 1/2 cup chicken broth (low sodium)
  • 2 finely chopped garlic cloves
  • 1 teaspoon plus 1 tablespoon all-purpose flour
  • 2 tablespoons of lemon juice
  • Finely grated zest of 1 lemon (reserved for the optional garnish)
  • 2 tablespoons fresh chopped parsley. Little more for garnish
  • 1 teaspoon of white wine vinegar
  • 1 tablespoon capers, rinsed and drained
  • Baby arugula for the garnish
  • 1 tablespoon butter (unsalted)
  • Roasted potatoes for the serving or angel hair whole-wheat pasta


Season chicken with pepper and salt. Sprinkle the chicken with 1 tablespoon of flour. Heat 2 teaspoons of oil in a big nonstick skillet over the medium-high heat; cook cutlets well throughout for at least 2 minutes on each side. Transfer them to a plate. Reserve the skillet and reduce heat to medium. Add 1 teaspoon of oil and garlic to skillet and cook until fragrant for about 1 minute. Whisk together 1 teaspoon flour, lemon juice and broth, and add to pan. Simmer the sauce until it gets reduced and thickened, for about 3 minutes. Stir in the capers, vinegar and parsley. Swirl in butter until the sauce is slightly thickened and shiny. Serve the chicken with sauce. Toss the freshly grated zest of lemon and arugula with light drizzle of the olive oil. Season it to taste with fresh pepper and salt and scatter over the chicken. Serve with potatoes or pasta as desired.

Recipe End Notes

In United States, chicken piccata is served usually with a starch, like polenta, rice or pasta. In Italy, the veal piccata is second and served right after the first course. The per serving (excluding the potatoes/pasta or arugula) includes:
  • Sugar- 0g
  • Calories- 207
  • Saturated fat- 3g
  • Total fat- 9.5g
  • Protein- 25g
  • Total carbohydrates- 4g
  • Fiber- 0g
  • Sodium- 268mg
  • Cholesterol- 73mg
If you feel that the dish is being too heavy with too much cream and white wine, you can add a little less quantity of both the items. Of course, it would affect the taste of the sauce but you can adjust all the other spices according to your taste too.