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Chicken Piccata

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This simple and satisfying Chicken Piccata recipe is delicious!

I seem to be on a “cutlet” kick lately.  Recently made Pork Milanese, then followed that with Chicken Parmesan and now this light and fresh tasting Chicken Piccata.  This recipe is so easy to throw together on a busy weeknight.  Two chicken breasts are pounded thin with a meat mallet, lightly tossed in flour (and a little parmesan cheese if you like) then quickly pan fried (a cast iron skillet works great) in olive oil and butter.  The piccata sauce is made in the pan the chicken was cooked in with a little chicken stock, white wine, lemon juice, capers and more butter!  Serve with a side of pasta (I like to drizzle some leftover sauce on the pasta) and a tossed green salad and dinner is served!

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Chicken Piccata

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  • Yield: 2 1x
  • Cuisine: Italian

Ingredients

Scale

For the chicken:

  • 2 Chicken breasts, pounded thin*
  • 1/4 C. flour
  • 2 Tbls. finely grated parmesan cheese (I used Kraft brand)
  • salt & pepper
  • 2 Tbls. olive oil

For the sauce:

  • 1/2 C. white wine
  • 1/2 C. chicken stock
  • juice from 2 lemons
  • 1/4 C. capers, drained and rinsed
  • 2 Tbls. butter
  • 2 Tbls. chopped parsley

Instructions

  1. With a meat mallet pound chicken breasts to about 1/4 inch even thickness, sprinkle both sides with salt and pepper.   Combine flour and parmesan cheese on plate.  Dredge each chicken cutlet through flour to lightly coat both sides.
  2. In large skillet (I like to use a cast iron skillet) heat olive oil and 2 Tbls. butter over medium – medium high heat.  Add chicken cutlets and cook about 2-3 minutes per side until cooked and golden brown.  Remove from skillet to plate.
  3. Deglaze the skillet by adding the wine, chicken stock and lemon juice, whisking to get up all the tasty browned bits.  Add capers and 2 Tbls. butter and whisk to combine.   Add the chicken back to the pan to warm through.
  4. Serve chicken with extra sauce spooned over and a sprinkle of fresh chopped parsley.

Equipment

Notes

*If your chicken breasts are really fat and big you will want to slice them in half lengthwise, then pound them to an even thickness.  This way you would have four cutlets instead of two.

Also, if you want a little less lemony sauce try one lemon and add more after you’ve tasted it to get the right flavor for you.

Nutrition

  • Serving Size: 2