Chicken Piccata



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


  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.



*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.