This classic Italian dish is a prime example that something super quick and easy can be tantalizingly delicious. Chicken is sliced very thinly then seasoned, dredged in flour, fried crispy golden and served with a tangy lemon-wine-butter-caper sauce made from the pan drippings. Chicken Piccata is a dish that belongs in everyone’s cooking repertoire.
Originally made with veal, chicken is the most common version here in the United States. It can also be made with pork. But the delicateness of chicken lends itself perfectly to Piccata.
Let’s get started!
You want thin slices of chicken. If you have a really good knife, you can get about three 1/4 inch slices out of a large chicken breast. If to, simply cut the chicken breast in half and pound it between two sheets of plastic wrap until it’s 1/4 inch thick or less. You want thin slices that can be fried quickly.
Sprinkle each side with salt and freshly ground black pepper.
Place the flour on a plate and dredge the chicken pieces in it, thoroughly coating each side. Shake off the excess flour.
Heat the butter in a skillet over medium heat. Place the chicken pieces in the pan.
Fry until golden brown, about 4 minutes on each side. Transfer the chicken to a warmed oven.
Add the garlic and shallots and cook for a minute, adding a little extra butter if needed. Add the white wine and boil until reduced in half.
Stir together the broth, lemon juice and flour and add it to the pan, whisking to combine. Let the sauce simmer until thickened, a minute or two.
Add the capers, parsley and butter.
Add salt and pepper to taste. This sauce is amazing!!
Return the chicken to the pan and spoon some sauce over. Serve immediately.
Enjoy! (You will, I promise!)
- 2 boneless skinless chicken breasts, cut in half and pounded to an even ¼ inch thickness
- ⅓ cup all-purpose flour
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 shallot, minced (optional)
- ½ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons all-purpose flour
- ¼ cup capers, rinsed and drained
- 2 tablespoons parsley
- 2 tablespoons butter
- Salt and pepper to taste
- Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.
- Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
- Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.
- Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add the capers, parsley and butter.
- Return the chicken to the pan, coating with the sauce, and heat through for a minute. Serve immediately.
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Sandra J. says
One of my absolute faves but I’ve only ever had it in restaurants. This DOES look easy! I’m so making it this weekend, thank you, thank you!!
Kimberly @ The Daring Gourmet says
It’s crazy easy, Sandra, and you’re going to love it! :)
Corinne says
This looks and sounds absolutely wonderful! I have it bookmarked to make very soon :)
Kimberly @ The Daring Gourmet says
Thanks, Corinne! Happy cooking!
Behroze says
Hi Kimberly I love receiving your recipes but the problem is white wine. Will it make a difference if I use red wine instead of white since red wine is always there at my home. thanks, Behroze
Kimberly @ The Daring Gourmet says
Hi Behroze, it will definitely change the flavor profile. I recommend going with white if you have a store nearby, but I have heard of some people using red wine in this dish. If you decide to use red let us know how the combination works!
Michele says
Excellent! Very delicious and easy to make. Can’t wait to make it again.
Kimberly @ The Daring Gourmet says
Awesome! So glad you enjoyed it, Michele, thank you!
Annie @ Annie's Noms says
I’ve still not got round to making Piccata, but I really need to as this looks fabulous!
Kimberly @ The Daring Gourmet says
Thanks, Annie! Such a delicious, easy dish!
Carolyn says
That looks like such a beautiful version of chicken piccata!
Kimberly @ The Daring Gourmet says
Thanks, Carolyn, it’s always a big hit around here!
Lauren Kelly Nutrition says
Chicken piccata is my all time favorite! This looks delicious!
Kimberly @ The Daring Gourmet says
Thanks, Lauren, it’s one of our favorites, too!
Lauren @ Healthy Delicious says
The sauce on the chicken looks glorious! That sheen!! <3
Kimberly @ The Daring Gourmet says
Thanks, Lauren! :)
Brandy M says
We LOVE Zaycon! I have never heard of Chicken Piccata, but it looks SOO good! I can’t believe I never heard of it before! Thanks for sharing.
Kimberly @ The Daring Gourmet says
Thanks, Brandy, it’s such a yummy dish, you’ll love it!
[email protected] says
I’ve never made chicken piccata, and it looks so easy to make. Totally doing this!
Kimberly @ The Daring Gourmet says
It’s super easy, Fabiola, and super good!
Ginny McMeans says
Zacon Foods looks like a shopping heaven. I will have to get over there and check it out. Thanks for the great photos too!
Kimberly @ The Daring Gourmet says
That’s the great part of Zaycon, Ginny, is they come to YOU. You can just sit in the comfort of your car while they load up the goods :)
Steph @ Steph in Thyme says
Such a classic, a lovely Sunday night meal or even a weeknight meal. Anything with wine sauce is okay by me :)
Kimberly @ The Daring Gourmet says
The perfect Sunday night meal, Steph, and it’s definitely quick enough for a weeknight meal, too!
Aly ~ Cooking In Stilettos says
I have only had Chicken Piccata in restaurants and your recipe breaks the process down so easy that I now can make it at home. My stiletto fund thanks you :)
Kimberly @ The Daring Gourmet says
Thanks, Aly, glad I could help! :) I agree, so many of our restaurant favorites really are very simple to make – much cheaper and usually taste even better!
Rose | The Clean Dish says
Skipping the middle man seems to be a popular thing these days (Trader Joe’s is having a lot of success with it!) Thanks for introducing me to this company, we love to support smaller businesses!! (Relatively speaking, of course!) This Chicken Piccata is a dream!! YUM!!
Kimberly @ The Daring Gourmet says
Thanks, Rose! :)
Colleen (Souffle Bombay) says
Wow does that sauce ever look rich & delicious! Gimmie a spoon (and a fork)! Yummo!
Kimberly @ The Daring Gourmet says
Thanks, Colleen! :)
Brandon @ Kitchen Konfidence says
Mmmm, chicken piccata is an old favorite! You can’t go wrong with butter, lemon and capers. (and all those other tasty flavors)
Kimberly @ The Daring Gourmet says
Really truly hard to go wrong with those ingredients, Brandon :)
Susan says
One of my favorite meals and it’s been way to long! This looks delish!
Kimberly @ The Daring Gourmet says
Thanks, Susan! I know, I really should make it more often, too!
Sylvia Gibson says
One of my favorites! I’ll be trying yours. For those who asked about using red vs white wines; Julia Child would tell you to use a good dry vermouth. That was in the days before most Americans knew anything about wines and/or the affordability of them. Red will change the color and flavor. I’ve used it and while it was ok, I prefer using a good dry white or vermouth.
Kimberly @ The Daring Gourmet says
Thanks for your insights on this, Sylvia, and hope you enjoy this!
Dan says
This recipe looks so delicious I can almost smell the aroma!
Kimberly @ The Daring Gourmet says
Thanks so much, Dan! :)
Jeff says
Chicken piccata is “classic Italian” ?? Not in Italy. Does not exist here. And red or any vermouth in chicken. Yuck.
Kimberly @ The Daring Gourmet says
Piccata refers to a method of cooking and is indeed “classic Italian”, originally made with veal. And vermouth is a standard wine pairing for chicken. Do an online search for these questions to confirm for yourself.