Different Chicken Piccata

Anita Hoffman


A simple, delicious chicken dinner. Use angel hair pasta to complement the sauce.
Recipe and photo adapted from The Pioneer Woman.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


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  • 4
    thin sliced, boneless, skinless chicken breasts
  • ·
    salt and pepper to taste
  • 1/2 c
  • 5 Tbsp
  • 4 Tbsp
    olive oil
  • 1 c
    white wine
  • 3/4 c
    chicken broth
  • 2 Tbsp
    lemon juice
  • 3/4 c
    heavy cream

How to Make Different Chicken Piccata


  1. Sprinkle salt and pepper on both sides of chicken breasts, then dredge in flour.
  2. Heat 2 tbsp. butter and 2 tbsp. of olive oil in a large skillet over medium-high heat.
    Fry 2 of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side.
    Remove to a plate, then add the other 2 tbsp. butter and olive oil.
    Fry the other 2 breasts until golden. Remove to a plate.
    After removing the chicken, have the heat on medium to medium-low.
    Pour in wine and chicken broth and lemon juice.
  3. Whisk the sauce, scraping the bottom of the pan.
    Allow sauce to cook until thickened and reduced by half.
    Reduce heat to low and pour in cream.
    Whisk together and allow to cook for 1 to 2 minutes until sauce thickens.
    Put chicken back into skillet, and put sauce over chicken.
    Let chicken simmer for 5 to 10 minutes.

Printable Recipe Card

About Different Chicken Piccata

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

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