Rosemary Chicken Piccata | PC.ca

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Rosemary Chicken Piccata

5 pieces rosemary chicken piccata and slices of baked lemon served on a green tray.  garnished with chopped parsley

Rosemary Chicken Piccata

PC®Free From Rosemary and Thyme Chicken Breasts are delicious prepared according to package directio...

PC®Free From Rosemary and Thyme Chicken Breasts are delicious prepared according to package directions, but if you want to dress them up to serve to guests, try this classic flour-dredged and pan-fried piccata with a white wine, caper and parsley sauce. Serve with cooked rice, pasta or quinoa.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 5
  • Dish Type: Italian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Chicken
  • Calories

    270 cal

  • Total Fat

    13 g

  • Sodium

    890 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    28 g

Rosemary Chicken Piccata

5 pieces rosemary chicken piccata and slices of baked lemon served on a green tray.  garnished with chopped parsley

  • Calories

    270 cal

  • Total Fat

    13 g

  • Sodium

    890 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    28 g

How to make

Ingredients

  • 3 tbsp (45 mL)

    All-purpose flour
  • 1 tsp (5 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1 pkg (680 g)

    PC®Free From Rosemary and Thyme Chicken Breasts
  • 2 tbsp (25 mL)

    Each olive oil and unsalted butter
  • 3 tbsp (45 mL)

    Minced shallots or white onion
  • 1/2 cup (125 mL)

    Dry white wine
  • 1 cup (250 mL)

    PC®Blue Menu®Chicken Broth
  • 1/4 cup (50 mL)

    Drained small capers, rinsed
  • 2 tsp (10 mL)

    Finely grated lemon rind
  • 1 tbsp (15 mL)

    Fresh lemon juice
  • 3 tbsp (45 mL)

    Thinly sliced fresh Italian parsley

How to make

  • Step 1

    Combine flour, salt and pepper in shallow dish. Dredge both sides of chicken in flour; shake off excess.

  • Step 2

    Heat frying pan over medium-high heat; once hot, add oil and butter, swirling to coat pan until butter is melted. Fry chicken for 6 minutes, turning over after 4 minutes. Transfer to plate; set aside.

  • Step 3

    Discard all but 1 tbsp (15 mL) fat from pan. Cook shallots over medium-high heat for 1 minute. Pour in wine; bring to a boil, stirring occasionally. Cook for 3 minutes or until reduced by half.

  • Step 4

    Stir in broth, capers, lemon rind and juice; return chicken to pan. Reduce heat to medium; cover and cook for 3 to 4 minutes or until thermometer inserted in centre reads 165°F (74°C). Arrange chicken breasts on serving plates; stir parsley into sauce in pan until combined. Spoon sauce over chicken.

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