Chicken Piccata
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return the chicken to the pan, coating with the sauce, and heat through for a minute. Serve immediately.
Recipe by The Daring Gourmet at