Chicken Piccata

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This classic chicken piccata is a sophisticated yet deceptively simple dish that brings bright, Mediterranean flavours to your kitchen. The combination of succulent chicken cutlets, briny capers and a zesty lemon butter sauce creates a balanced profile that is both rich and refreshing. As a high-protein main course, it relies on quality store-cupboard staples like dry white wine and garlic to build a deep, savoury foundation in very little time.

Perfect for a quick midweek supper or an elegant weekend dinner, this recipe is best served alongside light sides such as steamed greens, buttery pasta or crusty bread to soak up the glossy sauce. By lightly pounding the chicken, you ensure a tender texture and a rapid cooking time, making this a reliable favourite for those seeking a nutritious, homemade meal that doesn't compromise on flair.

Ingredients for Chicken Piccata

2 large skinless, boneless chicken breasts
מלח כשר
120 מ"ל קמח רגיל
3 tablespoons extra-virgin olive oil, divided
4 שיני שום, כתושות
80ml dry white wine
1 tablespoon drained capers, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 כפות מיץ לימון טרי
Chopped parsley and lemon wedges (for serving)

How to make Chicken Piccata

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 tablespoons oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 tablespoon oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add 120ml water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.