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Chicken Piccata

(13 Votes)
Chicken Piccata
SERVES
6
COOK TIME
15 Min

This easy chicken dish that hails from Italy gets its classic flavor from the splash of lemon, the elegance of white wine, and garden-fresh parsley.

What You'll Need

  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons (3/4-stick) butter, divided
  • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds), pounded to 1/4-inch thickness
  • 1/2 cup dry white wine
  • 4 tablespoons lemon juice
  • 2 tablespoons capers

What to Do

  1. In a shallow dish, combine flour, parsley, salt, and pepper; mix well.
     
  2. In a large skillet, melt 1 tablespoon butter over medium heat.
     
  3. Coat the chicken evenly with flour mixture then sautee in batches over medium-high heat 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove to a plate and keep warm.
     
  4. Add wine, lemon juice, capers, and remaining butter to the skillet; mix well, and return cooked chicken to the skillet. Cook 3 to 4 minutes, or until  sauce begins to thicken. Serve chicken topped with sauce.

Notes

If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Love the recipe- especially the lemon-caper sauce. I always quadruple the sauce so I have plenty for every bite. mmmmmm....

I make this very recipe often and it's wonderful. I count calories too, but am not concerned, I usually have an idea of the calorie count, nutritional values. doesn't take a scientist to know what is healthy and what is not. some people enjoy being nasty!!!

I've made Chicken Piccata before and this is one recipe that always seems to work for me. I do enjoy cooking and I'm always looking for different methods to cook the same dish, very happy with this one. I, too, used chicken broth instead of wine sometimes, pretty tasty!

what are capers? i believe they're little things that are very salty??? do you really need them in this recipe??? thanks, joan

Hi joana39.......capers are favorite in the Mediterranean region. Capers are generally pickled and are used in a number of Italian recipes. Cooking with capers is a matter of balancing their tangy, briny, pickly flavor against some sort of smooth, buttery or velvety flavors and textures. Because capers have such a strong briny taste, you could try using finely diced green olives instead. Hope this info helps.

dlita13: Your response below was very mean and insensitive. Many people like to see the information that the commenter suggested. If you need to respond, do so with kindness. We are all here to help each other with dignity and respect.

Love this but I use chicken broth not wine and I all so add artichoke hearts and serve over fettuccine......

I would really like nutrition info on all my recipes. Thank you.

Then, please frequent a site that provides them, and leave Mr. Food alone. If you have to be conscious of the nutritional values, then with experience, you should be able to calculate them for yourself.

Me too! I'll still eat it, but I'll make sure to scale back if it's not as healthy or make it a special treat kind of meal. And it's a lot of work for me to count my calories without it. I appreciate anyone that helps a busy mom out!

I do this with pork also....i slice boneless roast thin, then pound them...just as good..

Have tried many recipes from the web for chicken piccata, and this is my favorite! Not only is the taste heavenly, but it doesn't take long to prepare it. It's a perfect combination of ingredients.

Wondering if there is a substitute for capers?

Chopped green olives may be used as a substitute for capers.

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