Chicken Piccata

4 Jan

Chicken Piccata


  • 3 large boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 1 tsp salt and ½ tsp black pepper, or to taste
  • 4 Tbsp unsalted butter, divided
  • 3 Tbsp olive oil
  • ½ cup dry white wine
  • Juice of 1 large lemon (1/4 cup), plus small lemon sliced for garnish
  • ¼ cup capers, rinsed under cold water


  • Small lemon, sliced into rings
  • ¼ cup parsley


  1. Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
  2. Add ½ cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
  3. Place a large skillet (non-stick or stainless steel) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter.
  4. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side.
  5. Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and saute remaining chicken.
  6. In the same skillet without reducing heat, add ½ cup wine, 1 Tbsp butter, ¼ cup lemon juice, and ¼ cup rinsed capers.
  7. Simmer for 1 minute, then dip your chicken pieces into your sauce, a few pieces at a time and place them back on your platter.
  8. Continue simmering sauce for another 2 minutes until it thickens slightly.
  9. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.
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