Chicken Piccata with Lemon Caper Sauce - delicious Canadian chicken recipe

Medium

Poulet Piccata au Citron et Câpres

Name: Poulet Piccata au Citron et Câpres
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 portions
Cuisine: Canadian
Ingredients: 2 lbs chicken (thighs or breast as specified); 1 cup primary grain or starch; 2 cups vegetables; 2 tbsp butter or olive oil; 1 cup broth or liquid; 1 tsp salt; 0.5 tsp pepper; 1 tsp primary seasoning

(767)

24 min4420 cal

A restaurant dish that's actually easier to make at home than people think. Thin chicken cutlets dredged in flour, seared in a mix of butter and olive oil until golden — 3 minutes per side — then a sauce of lemon juice, white wine, chicken broth, capers, and more butter deglazes the pan and creates a bright, acidic sauce that cuts through the richness. Fourteen minutes from pan to plate. Serve over angel hair pasta and feel unreasonably proud of yourself. The capers are the star — their salty, briny pop against the lemon butter sauce is what makes this dish memorable.

Ingrédients

Portions :

Instructions

Valeur nutritive par portion

Calories420 kcal

Protéines30 g

Lipides15 g

Glucides43 g

Fibres3 g

Sucre7 g

Sodium446 mg

Conseils de pro

💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.

Variantes

🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.