Chicken Piccata

Stephanie Dodd


I saw this tasty recipe in my "Cuisine at Home" magazine this week and found boneless, skinless chicken breasts on sale so bought them and prepared this dish. It is awesome!!! The chicken is so tender and has a delicious flavor!

pinch tips: Flour, Eggs & Breading Techniques






10 Min


1/4 c
dry, white wine
1 tsp
minced garlic
1/2 c
low sodium chicken broth
2 Tbsp
fresh lemon juice
1 Tbsp
drained capers
2 Tbsp
unsalted butter
fresh lemon slices
chopped fresh parsley
boneless, skinless chicken breasts, cut in half and pounded into cutlets
2 Tbsp
vegetable oil

Directions Step-By-Step

Cut the chicken breasts in half and pound into cutlets; season with salt and pepper; then dredge in flour. Coat a saute pan with nonstick spray; add oil, and heat over medium-high heat. Saute cutlets 2 - 3 minutes on one side. Flip cutlets over and saute the other side, covered, 1 - 2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated; about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for one minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.
I used three boneless, skinless chicken breasts and cut them in half. I also did not have capers so just used the minced garlic and this was fine. This is a very easy recipe to make and the cutlets are so tender that you can cut them with a fork. ENJOY!

About this Recipe

Course/Dish: Chicken