Chicken Piccata

DSC05965 DSC05970Chicken Piccata! You’ve probably had this in restaurants, now make it at home even better! Tender pan fried chicken cutlets in a butter, lemon, wine and caper sauce! An Italian/American classic, originally prepared with veal! A quick and easy masterpiece!

Serves 2

  • 2 boneless, skinless chicken breasts
  • 1/2 cup of flour
  • 1/2 tsp of kosher salt
  • 1/4 tsp of freshly ground black pepper
  • 1/2 tsp of paprika
  • 3 Tbs of olive oil
  • 6 oz of button or cremini mushrooms, sliced
  • 2 cloves of garlic, minced
  • 1 small shallot, minced
  • 1/4 cup of dry white wine
  • 3 Tbs of butter
  • 3 Tbs of lemon juice
  • 1 Tbs of capers
  • 1 tsp of kosher salt
  • 2-3 Tbs of parsley, chopped


Start by placing the chicken breasts between 2 pieces of wax paper and pound thin (about 1/4″) with a meat mallet. Or, if the breasts are large and plump, butterfly them, slice them horizontally, but not all the way through and open them up, pound them also if necessary to get them to a 1/4 ” thickness.DSC05945Stir together the flour, salt & pepper and paprika in a shallow dish. Dredge the chicken breasts in the flour mixture, coating both sides.DSC05948Heat the oil in a large skillet over high heat, add in the chicken and cook on the first side for 3-4 minutes til golden brown, flip and cook on the other side for 3-4 more minutes. Transfer them to a plate and place them in a warm oven.DSC05951DSC05953In the same skillet, add in the mushrooms, stir and cook for 2 -3 minutes, then add in the garlic and shallot and cook for 1 more minute.DSC05956Pour in the wine and deglaze, scrape up the little bits from the bottom, then add in the butter, lemon juice, capers and salt. Stir well to combine, then add the chicken back to the skillet. Let simmer for just a few minutes, spooning the sauce over the top.DSC05961Sprinkle on the chopped parsley, plate the chicken and pour over any remaining sauce. Crack open the wine, time to eat!DSC05965DSC05970



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