Real Recipes From Real Home Cooks ®

chicken piccata

Recipe by
Amy H.
Detroit, MI

Q: What is difference between piccata and scallopini? A: Piccata refers to a sauce (made with lemon, capers, broth, and butter) that's often partnered with chicken, while scallopini refers to the method for preparing the chicken. Chicken scallopini can be finished with piccata sauce, or another sauce.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For chicken piccata

  • 3 lg
    boneless, skinless chicken breasts
  • canola oil, for frying
  • 1 c
    all purpose flour
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 3 Tbsp
    butter, divided
  • 2 clove
    garlic, minced
  • 1/2 c
    dry white wine
  • 1 c
    chicken broth
  • 1 Tbsp
  • 1/4 c
    fresh squeezed lemon juice
  • 1/4 c
    capers, rinsed under cold water
  • 1 sm
    lemon, sliced into rings, optional
  • 1/4 c
    freshly chopped parsley

How To Make chicken piccata

  • 1
    Cut chicken breasts in half lengthwise so you end up with 6 cutlets, pound to 1/4 inch thickness and cut into scaloppinis.
  • 2
    Place a large skillet over medium/high heat. Add 2 or 3 Tbsp of canola oil. Add more if needed during frying.
  • 3
    While oil is heating, add the flour, salt and pepper to a shallow dish.
  • 4
    Dredge chicken to coat with flour, shaking off the excess. Cook in hot oil until browned, turning halfway through. Remove to a serving platter; keep warm.
  • 5
    In the same skillet, add 2 Tbsp. butter and garlic. Saute for a few seconds until garlic is fragrant. Don't burn!
  • 6
    Add wine to deglaze the pan. Cook until wine has reduced by 3/4.
  • 7
    Mix chicken broth with cornstarch until smooth. Pour into skillet. Add lemon juice and rinsed capers. Simmer 1 minute until thickened. Salt and pepper to taste.
  • 8
    NOTE: This sauce shouldn't be terribly thick, I just like to thicken it a tad so it sticks to the chicken. If it is too thick, you can add more broth to thin it out a little.
  • 9
    Remove from heat and melt remaining 1 Tbsp butter into sauce.
  • 10
    Place chicken into sauce and make sure all the pieces are covered, then remove chicken from sauce and place on to platter.
  • 11
    Drizzle some sauce and capers over chicken and garnish with lemon slices and fresh parsley.
  • 12
    Serve with creamed potatoes or rice and a green vegetable. I think asparagus or fresh green beans are very nice with this dish!
  • 13