Chicken Picatta

Chicken Picatta Recipe

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Judy Garcia


I found this recipe on the Better Homes and Gardens recipe site. The only modification I made to it is to use 2 lemons because my husband likes eating them.

☆☆☆☆☆ 0 votes
15 Min
25 Min
Stove Top


chicken breast halves, skinless and boneless
3/4 tsp
1/4 tsp
ground black pepper
1 Tbsp
2 clove
garlic, minced
1/2 c
reduced sodium chicken broth
1 medium
lemon, thinly sliced
2 Tbsp
1 Tbsp
snipped fresh parsley


1Cut each chicken breast in half horizontally. Place each between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap; sprinkle chicken with salt and pepper.
2In a large skillet, melt butter over medium-high heat. Add chicken; cook for 6-8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
3Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.
4To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.

About Chicken Picatta

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American