Sauteed Boneless,Skinless Chicken Breasts Piccata

Patty Ward


This is a recipe that we like. I love chicken with capers! I love anything with capers. LOL! Found this in an older Joy of Cooking All About Chicken Cookbook.
Hope you enjoy. Using the boneless, skinless chicken breasts saves calories too. Always a plus!


★★★★★ 2 votes

10 Min
15 Min


  • ·
    1 1/2 tbl unsalted butter
  • ·
    1 1/2 tbl olive or canola oil
  • ·
    4 boneless skinless chicken breast halves, about 1 1/2 pounds
  • ·
    1/4 cup all-purpose flour
  • ·
    salt and ground black pepper to your taste
  • ·
    2 to 3 tbl minced shallots or scallions
  • ·
    3-4 tbl strained fresh lemon juice
  • ·
    2 tbl nonpareil capers, drained
  • ·
    2 to 3 tbl unsalted butter, softened
  • ·
    1 cup chicken broth or stock

How to Make Sauteed Boneless,Skinless Chicken Breasts Piccata


  1. Rinse and pat dry your chicken breast halves. Sprinkle both sides with salt and freshly ground black pepper to taste. Spread on plate: 1/4 cup all purpose flour. Coat chicken on both sides with the flour. Gently shake off the excess. Turn oven to low - 200 d/F for use later.
  2. Heat in a heavy 10 or 12 inch skillet over medium-high heat until fragrant and nut brown: 1 1/2 tablespoons of unsalted butter and add 1 1/2 tablespoons of olive or canola oil and swirl them together. Arrange the chicken pieces tenderloin side down in the skillet and saute for exactly 4 minutes keeping the fat as hot as possible w/o letting it burn. Using tongs, turn the chicken and cook until flesh feels firm to the touch and milky juices appear, 3 - 5 minutes more. Remove from skillet and keep warm in low oven while you prepare the sauce.
  3. Remove all but about 1 tablespoon of fat from the skillet, heat over medium heat, and add: your minced shallots or scallions (2-3 TBLs). Cook stirring, until wilted; about 1 minute. Increase the heat to high and add: 1 C chicken stock. Bring to a boil, scraping the bottom of skillet with a wooden spoon to dissolve the browned bits. Add: the strained lemon juice and capers. Boil until the mixture is reduced to 1/3 cup, 3-4 minutes. Remove from the heat. Swirl in the 2-3 tbls unsalted butter, softened. Remove chicken from oven. Pour the sauce over the chicken and serve immediately.
  4. I serve this with a large salad and crusty bread. You could also make some rice to go with.

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