Recipe courtesy of Ben Robinson
Recipe courtesy of Ben Robinson
Watch how to make this recipe.
Chicken Piccata
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 22 mg
- Sodium
- 248 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 22 mg
- Sodium
- 248 mg
Ingredients
Directions
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12m
Easy
CLASS
- Whisk together 1 cup of the flour with the paprika and some salt and pepper in a large bowl. Dredge the chicken lightly in the flour mixture, shaking off any excess.
- Heat a medium skillet over medium-high heat. Add 1/4 cup olive oil and heat until it starts to shimmer. Sear the cutlets on both sides until browned, 1 1/2 to 2 minutes per side. Remove the chicken to a plate and set aside.
- Place the skillet back over medium heat and stir in the remaining 1 tablespoon flour. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring to a simmer and cook until slightly reduced, 1 to 2 minutes. Stir in the capers and bouillon cube, then add in the seared chicken and any juices and 1/4 cup water. Simmer, flipping the chicken halfway through, until the sauce is reduced slightly and the chicken is cooked through, about 3 to 4 minutes
- Heat a grill pan over medium-high heat. Drizzle the pan with olive oi and grill the lemons until caramelized, about 2 minutes per side. Serve the piccata sauce over the chicken and garnish with the grilled lemons and thyme sprigs.
