Chicken Piccata

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic chicken piccata brings a bright, Mediterranean flair to your kitchen, featuring tender chicken breasts in a vibrant lemon and caper sauce. By lightly coating the chicken in flour and pan-frying it until golden, you achieve a delicate texture that perfectly captures the sharp, salty flavours of the sauce. It is a sophisticated yet simple dish that relies on fresh ingredients and honest flavours to create a restaurant-quality meal at home.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy olive oil, making it a nutritious choice for a midweek dinner. The hit of acidity from the fresh lemon juice and dry white wine ensures the dish feels indulgent without the need for heavy creams. Serve it alongside a generous portion of steamed green beans or a crisp garden salad for a balanced, low-carbohydrate evening meal.

Ingredients for Chicken Piccata

4 skinless boneless chicken breast halves
45ml butter, room temperature
1 1/2 tablespoons plain flour
Additional plain flour
2 cucharadas de aceite de oliva
80ml de vino blanco seco
60ml de jugo de limón fresco
60ml canned low-salt chicken broth
1/4 cup drained capers
1/4 taza de perejil fresco picado

How to make Chicken Piccata

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.