Healthy Lemon Chicken Piccata Recipe | Wholesome Yum (2024)

FAQs

What is piccata sauce made of? ›

This preparation couldn't be simpler: We combine wine and capers in a pan, reduce the liquid, then add olive oil, butter, and lemon juice, and season with salt and pepper. Piccata dishes are traditionally topped with parsley; we like to quickly wilt fresh parsley leaves right in the pan.

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

How many calories are in Chicken Piccata? Typical chicken piccata dishes have around 500-600 calories. This lightened up version has just 290 calories. The main difference the calories and fat are lower is that there is significantly less butter and oil used.

Piccata di pollo, or Chicken Piccata, isn't a particularly common dish in Italy, where scaloppine are typically made with veal.

Piccata (sometimes spelled picatta outside Italy) is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit.

“Francese and piccata are very similar. The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour.

A single serving of Chicken Piccata typically contains about 200-350 calories, with 20-30 grams of protein, making it a great choice for those managing calorie intake while seeking to meet their protein needs. It's relatively low in fat, with only 10-15 grams per serving, of which a minimal amount is saturated fat.

Chicken Piccata has the least calories per 100 grams. Chicken Piccata with Artichoke Hearts has the least total fat per 100 grams. Chicken Piccata has the least saturated fat per 100 grams. Chicken Francese has the least sodium per 100 grams.

What's the difference between chicken piccata and chicken francaise? ›

Chicken piccata has capers. So for you caper haters out there, the Francaise version is for you. Chicken Francaise is dredged in flour and egg, whereas chicken piccata is dredged only in flour, so the Francaise has a bit more (delightfully) substantial coating.

When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.

Choose a Sauvignon Blanc with bright citrus flavors, which will match and draw out the lemon in the piccata sauce. A Sauvignon Blanc with stronger herbal notes will highlight the herbal flavors of fresh parsley.

For the sauce, use a dry Italian white wine such as Pinot Grigio or Vermentino and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns.

The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.”

Lemony, caper-topped, and just buttery enough, our easy chicken piccata recipe makes for an easy weeknight supper that's easy to love, and so very fast—just ten minutes from sauté pan to table after all, it's basically thin scaloppine—or “thin pieces”—of chicken, fried in butter and drizzled a tangy lemon-butter pan ...

Lemon-caper sauce with its bright acidic flavor pairs particularly well with salmon, shrimp, scallops or any other mild-flavored seafood. It also makes a great sauce for pasta with the addition of chopped fresh parsley and grated Parmesan.

Heat to a simmer, then add lemon juice, capers, and stock and continue to simmer until the liquid is reduced by about a half. Add the cream and continue to simmer until the sauce is thick enough to coat the back of your spoon, and then add the butter.