Chicken Piccata

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Since moving to digital photos years back, I have developed a happy finger when it comes to taking pictures, so going thru all the pictures that I took, not only it’s fun, but I get to re-enjoy the happy moments shared with friends and family.

Going thru memory lane however,  made me realize that I never shared this most recent recipe with all of you for Chicken Piccata.

Piccata is almost a staple in our house. I will prepare it with veal, chicken, fish… you name it and I try to pass it along for dinner. Fun and quick meal and you can prepare it with almost any side dishes. Mashed potatoes, pasta with lemon sauce, roasted vegetables…. The possibilities are endless.

Giangi's Kitchen Signature

 

Nutrition Facts
Chicken Piccata
Amount Per Serving
Calories 128 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 62mg 3%
Potassium 21mg 1%
Total Carbohydrates 1g 0%
Vitamin A 7%
Vitamin C 3.8%
Calcium 0.3%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Piccata

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 8 skinless bonelss chicken tights
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/4 cup sodium free chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 2 tablespoons unsalted butter
  • chopped fresh flat-leaf parsley

Instructions

  1. Season the chicken tights with salt and pepper. In a skillet add the butter and heat over medium-high.

  2. Sauté the chicken tights for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, 5 go 6 minutes.

  3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes

  4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.

  5. Garnish with chopped fresh parsley and serve.

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