Kyckling Piccata

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic chicken piccata brings a bright, Mediterranean flair to your kitchen, featuring tender chicken breasts in a vibrant lemon and caper sauce. By lightly coating the chicken in flour and pan-frying it until golden, you achieve a delicate texture that perfectly captures the sharp, salty flavours of the sauce. It is a sophisticated yet simple dish that relies on fresh ingredients and honest flavours to create a restaurant-quality meal at home.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy olive oil, making it a nutritious choice for a midweek dinner. The hit of acidity from the fresh lemon juice and dry white wine ensures the dish feels indulgent without the need for heavy creams. Serve it alongside a generous portion of steamed green beans or a crisp garden salad for a balanced, low-carbohydrate evening meal.

Ingredients for Chicken Piccata

4 skinless boneless chicken breast halves
45ml butter, room temperature
1 1/2 tablespoons plain flour
Additional plain flour
2 matskedar olivolja
80 ml torrt vitt vin
60 ml färsk citronsaft
60ml canned low-salt chicken broth
1/4 cup drained capers
1/4 kopp hackad färsk persilja

How to make Chicken Piccata

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

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