Chicken Piccata


Chicken Piccata 500

Makes 2 Servings


  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
  • Kosher salt and black pepper
  • All-purpose flour
  • Non-stick cooking spray
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine or Chardonnay
  • 1 teaspoon minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers
  • 2 tablespoons unsalter butter
  • Fresh lemon slices
  • Chopped fresh parsley


  • Saute pan with lid (or use foil)
  • Tongs
  • Chef knife
  • Paring knife


  1. Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
  2. Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off the fat from the pan.
  3. Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  4. Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
  5. Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
  6. Garnish with chopped fresh parsley and serve immediately.

Note:  You can also make this dish with turkey instead of chicken.


No Comments

Leave a Comment