Chicken Piccata

Chicken Piccata is so easy to make having just a few basic ingredients, yet it has a restaurant quality appearance and flavor that will impress family members and dinner guests alike. It also happens to have two of my favorite ingredients: lemons and capers. Together they are a mouth-watering combo not to be reckoned with. Don’t limit yourself to using the piccata sauce just over chicken– it tastes amazing with fish as well (try it over salmon…yum).

In a shallow bowl, sift together the flour, salt, pepper and paprika and set aside. In a large frying pan, add 2 tablespoons of butter and 1 tablespoon of olive oil. As the butter is melting, dredge the cutlets, one at a time, in the flour mixture. Shake off excess flour and place the chicken in the frying pan. Cook until done. Depending on how many pieces of chicken you are making, you may have to do this in batches.

Meanwhile, in a small skillet, melt 2 tablespoons of butter. Whisk in ¼ cup of lemon juice and ¼ cup of white wine. Cook on high for 2-3 minutes. Add 3 tablespoons of capers, 2 tablespoons of parsley and 1 tablespoon of fresh thyme. Cook on high for 3-5 minutes. Add a dash of cracked black pepper.

Plate the chicken and generously spoon the piccata sauce over each cutlet. Garnish with fresh parsley, a lemon slice and serve with a beautiful vegetable side dish — shown here with my Roasted Brussels Sprouts..

Ingredients:

For Chicken Cutlets:
2 chicken cutlets
½ cup of flour
½ tsp salt
½ tsp black pepper
½ tsp paprika
2 tbsp butter
1 tbsp olive oil

For Sauce:
2 tablespoons butter
¼ cup freshly squeezed lemon juice
¼ cup white wine
3 tbsp capers
2 tbsp fresh parsley
1 tbsp fresh thyme
Dash of cracked black pepper

For Garnish:
Fresh parsley
2 lemon slices

Serves two

Tips for Success

• Use thin cutlets. Thin cutlets cook quickly and evenly. If your chicken breasts are thick, slice them in half horizontally or pound them between two sheets of plastic wrap to an even thickness of about a quarter inch.
• Dredge right before cooking. Flour the chicken just before it goes into the pan so the coating stays light and gets golden instead of gummy.
• Do not crowd the pan. Give each cutlet room so it browns nicely. Cook in batches if needed and keep the finished pieces warm on a plate loosely covered with foil.
• Cook it through. Thin cutlets usually take about 3 to 4 minutes per side. The chicken is done when it reaches 165 degrees F in the thickest part.
• Use fresh lemons. Freshly squeezed lemon juice makes this sauce sing. Bottled juice just is not the same.

Ingredient Swaps and Variations

As I mentioned, this piccata sauce is just as wonderful over fish. Salmon, tilapia or cod all work great. Dredge the fish the same way and cook it until it flakes easily with a fork. Thin pork cutlets are another tasty option. If you prefer to skip the wine, use chicken or vegetable broth in its place. And if you are not a capers person like I am, cut the amount in half. For my vegetarian nights, I spoon the sauce over thick slices of sauteed eggplant or zucchini and it is delicious.

What to Serve With It

I love this with roasted Brussels sprouts, but it pairs well with so many sides. Try it with angel hair pasta tossed in a little butter and parmesan, a scoop of creamy mashed potatoes or simple rice to soak up the extra sauce. A green salad or steamed asparagus keeps the meal light. Add a crusty baguette for mopping up every last drop of that lemony sauce.

Storing and Reheating

Store leftover chicken and sauce in a covered container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth until the chicken is heated through to 165 degrees F. The coating will soften a bit, but the flavor is still terrific.

Frequently Asked Questions

Can I make this for more than two people?

Yes. Simply multiply the recipe and cook the chicken in batches. Double the sauce too because everyone will want extra.

Can I use dried herbs?

Fresh parsley and thyme give the brightest flavor, but in a pinch use about a third of the amount in dried herbs.

Mandy

Chicken Piccata

Tender flour dredged chicken cutlets cooked in butter and olive oil and topped with a bright lemon, white wine and caper sauce. Easy to make with restaurant quality flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For the Chicken Cutlets

• 2 chicken cutlets
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp butter
• 1 tbsp olive oil

For the Sauce

• 2 tablespoons butter
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup white wine
• 3 tbsp capers
• 2 tbsp fresh parsley
• 1 tbsp fresh thyme
• 1 dash cracked black pepper

For Garnish

• fresh parsley
• 2 lemon slices

Method

 

1. In a shallow bowl, sift together the flour, salt, pepper and paprika and set aside.
2. In a large frying pan, add 2 tablespoons of butter and 1 tablespoon of olive oil and heat over medium.
3. While the butter melts, dredge the cutlets one at a time in the flour mixture and shake off the excess.
4. Place the chicken in the pan and cook until done, about 3 to 4 minutes per side or until it reaches 165 degrees F. Work in batches if needed.
5. Meanwhile, melt 2 tablespoons of butter in a small skillet. Whisk in the lemon juice and white wine and cook on high for 2 to 3 minutes.
6. Add the capers, parsley and thyme and cook on high for 3 to 5 minutes. Add a dash of cracked black pepper.
7. Plate the chicken and generously spoon the piccata sauce over each cutlet.
8. Garnish with fresh parsley and a lemon slice and serve.

Notes

The sauce is also delicious over salmon or other fish.