Prep Time: 40 mins | Cook Time: 20 mins | Total Time: 1 hr | Servings: 4 people
This is an amazing Italian garlic-flavoured chicken classic that is perfect for entertaining. A fancy dinner that you can make with just a few ingredients and ready in under an hour!
Ingredients
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3 chicken breasts halved
1/3 c. flour
2 tbsp butter
1 head of garlic roasted
1/2 c. capers drained from juice
2/3 c. wine
2/3 c. chicken stock
2 tbsp lemon
salt and pepper to taste
fresh parsley minced
How to make Garlic Chicken Piccata
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: After slicing the garlic bulb off at the top, wrap it in aluminium foil, drizzle with oil on top, and roast for about 40 minutes in the oven.
Step 3: In the meantime, slice in half the chicken breasts and sprinkle with a generous amount of salt and pepper.
Step 4: Into a shallow bowl, add the flour, then coat the chicken breasts in it. Set the coated chicken breasts aside for now.
Step 5: In a large saute pan, melt the butter over medium-high heat. Do this in the last 5 minutes of roasting the garlic. Add the chicken to the melted butter and cook for about 3 to 4 minutes. Turn on the other side and continue to cook for 3 to 4 minutes more. Set the chicken aside when done.
Step 6: Take the garlic out of the oven when done and open the foil. Then, pull the roasted garlic cloves out of the bulb using a fork and add to the hot pan.
Step 7: Pour the stock and wine into the pan and cook for about 5 minutes. Add in the capers and lemon juice and continue to cook for 3 an additional 3 minutes. Add the chicken back to the pan and baste with the sauce.
Step 8: To serve, garnish with parsley and enjoy over pasta, rice, mashed potatoes, or steamed vegetables.
Notes:
Before cooking the chicken, slice them in half and thinly pound using a mallet. The chicken is done once the internal temperature reached 165 degrees.
You can skip the roasting of the garlic. Instead, mince about 6 garlic cloves, add to the pan after taking the chicken out, and saute for about 30 to 60 seconds. After this, you can now pour in the wine and stock.
Nutrition Facts:
Calories: 347kcal | Carbohydrates: 15g | Protein: 39g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 913mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg
Ingredients
- 3 chicken breasts halved
- 1/3 c. flour
- 2 tbsp butter
- 1 head of garlic roasted
- 1/2 c. capers drained from juice
- 2/3 c. wine
- 2/3 c. chicken stock
- 2 tbsp lemon
- salt and pepper to taste
- fresh parsley minced
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: After slicing the garlic bulb off at the top, wrap it in aluminium foil, drizzle with oil on top, and roast for about 40 minutes in the oven.
Step 3: In the meantime, slice in half the chicken breasts and sprinkle with a generous amount of salt and pepper.
Step 4: Into a shallow bowl, add the flour, then coat the chicken breasts in it. Set the coated chicken breasts aside for now.
Step 5: In a large saute pan, melt the butter over medium-high heat. Do this in the last 5 minutes of roasting the garlic. Add the chicken to the melted butter and cook for about 3 to 4 minutes. Turn on the other side and continue to cook for 3 to 4 minutes more. Set the chicken aside when done.
Step 6: Take the garlic out of the oven when done and open the foil. Then, pull the roasted garlic cloves out of the bulb using a fork and add to the hot pan.
Step 7: Pour the stock and wine into the pan and cook for about 5 minutes. Add in the capers and lemon juice and continue to cook for 3 an additional 3 minutes. Add the chicken back to the pan and baste with the sauce.
Step 8: To serve, garnish with parsley and enjoy over pasta, rice, mashed potatoes, or steamed vegetables.
Notes
Before cooking the chicken, slice them in half and thinly pound using a mallet. The chicken is done once the internal temperature reached 165 degrees. You can skip the roasting of the garlic. Instead, mince about 6 garlic cloves, add to the pan after taking the chicken out, and saute for about 30 to 60 seconds. After this, you can now pour in the wine and stock.
