Chicken Piccata

jan c


adopted from online. I changed a few ingredients and enjoy the flavors much more.


★★★★★ 1 vote

15 Min
20 Min


  • 2 large
    boneless, skinless chicken breasts, fileted into 4 pieces
  • 1/4 c
    olive oil, extra virgin
  • 1 c
    all purpose flour
  • 4-5 Tbsp
    butter, i use salted
  • 1
    large lemon -squeezed and juice reserved
  • 3/4 c
    chicken stock
  • 1/2 c
    jarred capers
  • 1/4 c
  • 1
  • 1/8 tsp
    poultry seasoning
  • option small
    package sliced mushrooms.
  • 1/4 c
    white wine

How to Make Chicken Piccata


  1. Put olive oil in a skillet on Med-High heat.
  2. pound the chicken breasts with a meat tenderizer until they are very thin and look like cube steaks.
  3. Add the poultry seasoning to the flour. Dredge the breasts through the flour mixture and put in the hot skillet.
  4. Cook for about 3- 4 minutes on each side. Remove and set on plate.
  5. Add the 1/2 the butter, lemon juice, chicken stock, white wine, mushrooms, and capers until sizzling.
  6. Add the chicken breast back in and cook additional 7-8 min on med-low until chicken is done. remove meat again, mix in the remainder of the butter, stir well add the fresh parsley. spoon over breasts and enjoy.

Printable Recipe Card

About Chicken Piccata

Course/Dish: Chicken Other Sauces
Hashtags: #lemon #capers #piccata

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