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Easy Chicken Piccata

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Cynthia


  • 2 chicken breasts cut in half and pounded into "paillards".
  • Juice of two lemons
  • 1/2 cup of dry white wine
  • butter
  • salt and pepper
  • olive oil
  • 1/4 cup or more of capers plus some of the tangy juice
  • fresh parsley chopped


  • Dredge the breasts in flour and saute them in olive oil for a couple of minutes on each side until golden brown. Chicken should be slightly firm to the touch.
  • Remove from pan, cover with foil and keep warm in the oven while making the sauce.
  • Wipe out the pan. Melt about 2 tablespoons of butter add 2 teaspoons of flour and cook for a couple of minutes.
  • Add the lemon juice, wine, capers and caper juice and cook for a just a couple of minutes more. Taste and adjust seasoning. This is a tangy, tart sauce...more butter will smooth out the tartness.
  • Turn off the heat. Whisk in 2-3 tablespoons of butter. Add the chicken pieces back to the pan and swirl to coat with the sauce.
  • Top with fresh parsley.
  • I always serve this with some form of pasta tossed with olive oil, fresh garlic, fresh chopped parsley and maybe some fresh Parmesan cheese.