Chicken Piccata

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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
कोशेर नमक
120 मिली प्लेन आटा
3 tablespoons extra-virgin olive oil, divided
4 garlic cloves, smashed
80 मिलीलीटर सूखी सफेद वाइन
1 tablespoon drained capers, coarsely chopped
4 बड़े चम्मच बिना नमक का मक्खन, टुकड़ों में कटा हुआ
2 बड़े चम्मच ताजा नींबू का रस
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.