Chicken Piccata

Chicken Piccata

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

A classic dinner dish, chicken piccata is surprisingly simple to create making it a great weeknight option.


  • 1 large chicken breast cut into 4 cutlets, pounded thin
  • Sea salt and freshly ground black pepper
  • 1 cup flour
  • 6 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons minced or thinly sliced shallot
  • 6 tablespoons white wine
  • 2 tablespoons fresh lemon juice
  • 2-1/2 tablespoons capers
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons chicken stock


  1. Sprinkle the chicken cutlets with salt and pepper, and then lightly flour.
  2. Place a large sauté pan over high heat and add 2 tablespoons of olive oil. Add the chicken and sear for 1 minute, then flip and cook for an additional 40 seconds. Transfer the chicken to a plate and set aside.
  3. Add the shallots to the pan and sauté for 1 minute before adding the wine. Scrape the bottom of the pan to release any browned bits, and then add the lemon juice, capers and the parsley.
  4. Stirring continuously, add the stock and bring the mixture to a boil. Once boiling, remove the pan from the heat and slowly add the cold butter. Season to taste with additional salt and pepper and then spoon over the chicken and serve.


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