Lemon Chicken Piccata Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Lemon Chicken Piccata Recipe

NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 82%
CARBS 20G16% OF CAL
2G FIBER15G OTHER3G TOTAL SUGAR
FAT 25G46% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried chicken breast in a bright lemon-caper sauce with white wine and garlic. An Italian-style preparation that is tangy and elegant, traditionally served with linguine.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 chicken breasts (about 600g/1.3lbs)
  • 60 g (1/2 cup) plain (all-purpose) flour
  • 3 tbsp finely grated parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp neutral oil (I use avocado, but rapeseed or sunflower are also good)
  • 2 tbsp unsalted butter
  • 1 banana shallot (peeled and finely diced (or us two regular small shallots))
  • 2 cloves garlic (peeled and minced)
  • 120 ml (1/2 cup) white wine
  • 360 ml (1 1/2 cups) chicken stock
  • 45 ml (3 tbsp) fresh lemon juice ((this is approx the juice of 1 1/2 lemons))
  • 2 tbsp capers in brine (drained)
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold water
  • 1 lemon (sliced into thin rounds)
  • black pepper
  • freshly grated parmesan
PREP
10M
SODIUM
828MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.