Skip to content

Chicken Piccata

May 19, 2010

I always ordered “Chicken Piccata”  or “Veal Piccata” when I wanted something very light yet extremely tasty with flavors of many things.  Most of us have ordered this entrée when we are out to dinner and for years I never tried it at home.  It is not from Italy but on most menus they do have it.  It is a wonderful chicken dinner that is fresh, tangy and super fast.  The chicken breasts and the sauce cook in a matter of moments.  This dish goes well with any pasta  of your choice, but a green vegetable like string beans, broccoli or spinach is delicious for a very light dinner.

Chicken Piccata


  • 4 Boneless, Skinless Chicken Breasts
  • 1/2-3/4 C. Wondra
  • 2 T. Vegetable Oil
  • 2 T. Unsalted Butter
  • 1/4 C. Dry White Wine
  • 1 t. Garlic (minced)
  • 1/2 C. Chick Broth
  • 2 T. Fresh Lemon Juice
  • 2 Lemons (sliced)
  • 1 T. Capers (drained)
  • Fresh Parsley
  • Salt and Freshly Ground Pepper



  1.  Place chicken breasts between wax paper or a plastic bag and pound until very thin
  2. Season the chicken with salt and pepper
  3. Dust with flour
  4. Heat vegetable oil over medium high heat and add chicken breasts
  5. Cook for about 2-3 minutes on one side
  6. Turn the chicken breasts and saute the other side 1-2 minutes with the pan covered
  7. Transfer chicken breasts to a warm plate, pour off the fat from the pan
  8. Deglaze the pan with wine and add the minced garlic
  9. Cook until garlic is slightly brown and liquid is nearly gone (about 2 minutes)
  10. Add the broth, lemon juice and capers
  11. Return the chicken breasts to pan and cook on each side 1 minute
  12. Transfer chicken breast to a warm plate
  13. Finish the sauce with the butter and lemon slices and pour over the chicken breasts
  14. Garnish with fresh parsley and serve

Saute spinach for 2-3 minutes in 2 T. Unsalted Butter while finishing the sauce for the chicken breasts. I have been known to just put the raw spinach on the plate and the chicken breast will wilt it.


 (Serves 4)

Adapted from the magazine “Cuisine at Home”

2 Comments leave one →
  1. May 19, 2010 21:57

    Wow! that really looks good, and I think I could even eat it on my diet! (Might have to modify a little, but not too much!)

    • May 20, 2010 15:39

      Thank you for looking, the recipe is delicious and easy, you can substitute and it will still be wonderful

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: