Chicken Piccata

Thin chicken cutlets dredged in flour and sautéed golden, then finished in a bright pan sauce of lemon, capers, white wine and butter. Ready in 30 minutes; serves 4.

Chicken piccata cutlets in lemon butter sauce with capers, lemon slices and parsley in a skillet
  • Prep 15 min
  • Cook 15 min
  • Total 30 min
  • Yield 4 servings

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Piccata is the Italian way of saying sharp or piquant, and the sauce lives up to it: fresh lemon juice and briny capers balanced with a swirl of butter. Originally made with veal, it is now most often made with chicken.

Thin cutlets cook in just a few minutes, so dinner is on the table in half an hour. Serve with pasta, rice or crusty bread for the sauce.

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • Lemon slices, for garnish

Instructions

  1. Make cutlets. Slice each breast in half horizontally and pound to 1/4 inch thick. Season with salt and pepper and dredge in flour.
  2. Saute. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the cutlets for 2 to 3 minutes per side, until golden and cooked through (165°F). Move to a plate.
  3. Make the sauce. Add the garlic and cook 30 seconds. Pour in the wine and simmer, scraping up the browned bits, until reduced by half. Add the broth, lemon juice and capers and simmer 2 minutes.
  4. Finish. Turn off the heat and swirl in the remaining 3 tablespoons butter until the sauce is glossy. Return the chicken to the pan to warm, spooning sauce over it.
  5. Serve. Sprinkle with parsley and garnish with lemon slices.

Tips

  • Swirl in the butter off the heat so the sauce stays smooth instead of separating.
  • Veal scaloppine works the same way and cooks even faster.

Questions about this recipe

What does piccata mean?
Piquant or sharp, for the lemon and capers in the sauce.
What should I serve with chicken piccata?
Angel hair or linguine, rice, or roasted asparagus.

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