Chicken Piccata

Chicken Piccata

This is a classic chicken recipe. So simple, so good and so easy!  My dear friend Vicki served it while I was visiting in Maine…as tasty as what you would order at a good Italian restaurant in Manhattan.


  • 2 to 3 – Whole boneless, skinless chicken breast (cut in half)
  • kosher salt and freshly ground pepper
  • ½ cup all-purpose flour for dredging
  • 3 TBL Olive oil
  • 3 TBL unsalted butter
  • 1/3 cup fresh lemon juice (reserve lemon halves)
  • ½ cup dry white white
  • ¼ cup capers
  • sliced lemon for serving
  • 1/3 cup fresh parsley, chopped


1. Place chicken between two pieces of parchment paper and pound until ¼” thick. Season with salt and pepper

2. Mix the flour and lightly season with salt and pepper. Dredge chicken thoroughly in the flour mixture, until well coated and shake off excess flour.

3. In a large skillet, over medium high heat, melt equal amounts of butter with good quality olive oil. When it starts to sizzle, add two pieces of chicken and cook for 3 minutes, or until it has browned, flip and cook other side until it has browned.

4. Remove and transfer to heated plate. Continue to do other pieces of chicken, adding butter and oil combination when needed.

5. When chicken is browned, and removed from pan, add to the pan about a ½ cup white wine, lemon juice and capers. Bring to a boil, scraping up the brown bits from the pan. Reduce until thickened (if more liquid is needed, add wine or you could also use chicken stock).

6. Return chicken to pan, and let it simmer for 5 minutes. Remove chicken from pan, add a TBL of butter and thicken sauce a little bit.

7. Pour sauce over chicken and garnish with parsley and lemon slices.