Chicken Piccata

4.5 from 2 reviews

Italian style chicken cutlets lightly breaded and served with a lemon sauce.


Units Scale
  • 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons capers in brine, drained
  • 1/4 cup flat leaf parsley, chopped


  1. Place flour on a plate or shallow bowl and season with salt and pepper.
  2. Break the egg in a shallow bowl and whisk.
  3. Dip each chicken breast in egg and flour. Set aside on a plate.
  4. In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.
    Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside.
  5. Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.
  6. Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.


Keywords: recipe, chicken, poultry, dinner

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