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Chicken Piccata - Chicken with Lemon and Caper Sauce


Chicken Piccata - Chicken with Lemon and Caper Sauce

Chicken Piccata - Chicken with Lemon and Caper Sauce

Photo (c) John Mitzewich
Chicken piccata is a very popular item in Italian-American restaurants, and can be easily adapted for the home. Not only is chicken piccata very delicious, it's also very fast and easy.

Makes 4 Servings Chicken Piccata

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • salt and fresh ground black pepper as needed
  • all-purpose flour for dredging
  • 4 tablespoons olive oil
  • 2 tablespoons capers, drained (tip: for more intense flavor, mince 2 teaspoons of the capers, leaving the rest whole)
  • 2/3 cup white wine
  • juice from 2 lemons (about 1/3 cup)
  • 1/3 cup chicken broth, or water
  • 6 tablespoons cold unsalted butter, cut in 1/4-in slices
  • 1/4 cup fresh Italian parsley, chopped


Season chicken breasts generously with salt and pepper. Dredge chicken in the flour until completely cover. Shake off excess and reserve.

Add the olive oil to a large skillet, and place over medium high heat. When the oil is hot, add chicken and cook for about 4 minutes per side, or until browned and just cooked through. Remove to a plate, cover loosely with foil and reserve.

Add the capers and wine to the skillet. Turn heat up to high, and boil for 2-3 minutes, or until the wine has reduced by about half. Be sure to use a spoon or spatula to scrape the caramelized bits from the bottom of the pan.

Add the lemon juice and chicken broth, and bring to a boil. Cook for 1 minute, reduce heat to low, and add the chicken back into the pan. Toss the chicken in the sauce for a few minutes until heated through.

Remove chicken to a warm serving platter. Add the butter and parsley to the skillet, and whisk for 1 minute, or until the butter emulsifies into the sauce. Check the seasoning, and spoon the hot sauce over the chicken; serve immediately.
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