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Chicken Piccata

Russ Myers


This is a classic chicken recipe. So simple, so good and so easy!


★★★★★ 1 vote

10 Min
25 Min
Stove Top


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2 Tbsp
olive oil, divided
chicken cutlets
salt & pepper (to taste)
1 Tbsp
shallots, chopped
4 clove
garlic, chopped
1 Tbsp
1/2 c
dry white wine
1/4 c
freshly squeezed lemon juice
1 c
chicken broth
1/4 c
capers, drained
1 box
(16 ounce) penne pasta, cooked following package directions
1 Tbsp
freshly snipped chives
fresh sliced lemon

How to Make Chicken Piccata


  • 1In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm.

    In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.
  • 2Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers.

    Remove 3/4 cup sauce and toss with hot pasta.
  • 3Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes.

    Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.

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About Chicken Piccata

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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