This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.

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  • Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.

  • Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.

  • To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

Nutrition Facts

484 calories; protein 26.8g 54% DV; carbohydrates 29.3g 9% DV; fat 25.8g 40% DV; cholesterol 121.8mg 41% DV; sodium 820.2mg 33% DV. Full Nutrition
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Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2012
I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks! Read More
(51)

Most helpful critical review

Rating: 2 stars
09/18/2017
Butter and lemon is the flavor of the dish. Be careful not to burn the butter while browning the chicken. As you are browning the chicken in 1/2 cup butter. I used 1/2 a lemon juiced and thinly sliced 1/4 of the remaining lemon and cooked with the sauce as a suggestion by another review. No problem cooking the sauce down, which I doubled, as others indicted not enough sauce. Chicken tastes like butter (without the sauce), and the sauce had too much lemon flavor per our taste. Love the capers which I rinsed before adding to the sauce. I served the sauce on the side. Read More
(4)
154 Ratings
  • 5 star values: 115
  • 4 star values: 30
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/07/2014
I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs total) and ended up with 15 pieces after I pounded it and cut it up (I just use kitchen shears to cut up chicken, they make it super easy). I had to use 2 very large skillets to cook it all. Also, I dip my chicken pieces in egg first, then flour (both mixed with salt & pepper), then let them sit until the egg and flour have kind of mixed together into a paste before cooking them. Don't be afraid to turn up the heat a little... I melt the butter on a 6, add the chicken, let it brown about 5 minutes, turn it, brown it on the other side 5 minutes, then add the lemon juice and wine, turn down the heat to low and don't bother removing the chicken, but I do cover it at this point. I don't add the capers until the end, and I turn the chicken one more time to coat it in the beautiful brown sauce that has formed! It has taken me quite a few tries to perfect this but tonight I can honestly say it was better than my favorite restaurant! Read More
(54)
Rating: 5 stars
08/19/2012
I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks! Read More
(51)
Rating: 5 stars
08/20/2012
This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ¼ inch thick. Next time I would use half the amount of flour mixture for dusting the chicken. Read More
(30)
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Rating: 4 stars
03/27/2015
Just remember when making any sauce...finish it by stirring in a tablespoon of butter! Also the longer the lemon juice cooks, the more bitter it becomes..add it nearer to the end. Otherwise, delicious! Read More
(18)
Rating: 5 stars
08/20/2012
I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers but it was wonderful without them. Will be making again Read More
(17)
Rating: 5 stars
08/29/2014
This is the best chicken piccata recipe I have ever tasted. Better than any restaurant. I serve it with steamed asparagus because it is so fabulous with the sauce. My husband inhales it. I used Naked Grape Pinot Grigio for the sauce. It's perfect and affordable. Read More
(12)
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Rating: 5 stars
03/12/2015
We are very health conscious so I did make a few changes! I used whole wheat flour - I did half butter and half olive oil - I also used freshly squeezed Meyers Lemons which are amazing! Instead of serving it on pasta - I served on spaghetti squash with a side of steamed spinach drizzled in lemon! Amazing and healthier!!!! Read More
(9)
Rating: 4 stars
02/27/2015
I used this recipe as a base. Having made chicken piccata before I will say this is a good recipe. Changes made: I left out the lemon slices, which was a mistake. The slices should be very thin and cooked in the sauce so that they sweeten with the sauce and become edible. After removing the chicken I add fresh minced garlic and a thin chiffonade of fresh basil (about 2 tbs) just after the garlic has toasted then I add the wine. I do not use parsley. Some of the processes in cooking are over simplified in the direction and likely is responsible for lower rating scores. The biggest understatement is that the wine is not just cooked for 10 minutes, it is reduced till it traces behind the spoon when stirring. That is, when you pull your spoon thru the reduction a trail of about 2" where the bottom of the skillet is exposed before the sauce rejoins. This is about the perfect thickness. Also if the sauce is not sweet enough, you can always add more wine and reduce further. After the wine is reduced, add the chicken back in and allow the chicken to soak up the sauce then put the chicken on a platter and spoon all the sauce, capers and basil over the chicken. If there is not enough sauce with reason you can add a little more butter and wine and reduce again just prior to covering the chicken. Read More
(7)
Rating: 5 stars
01/18/2013
I made this recipe last night. Absolutely amazing. I did add extra lemon juice, wine, and capers... and a little corn starch to thicken the sauce. I also purchased already thinly sliced chicken breasts. Served it over angel hair pasta and it was perfect. Read More
(7)
Rating: 2 stars
09/18/2017
Butter and lemon is the flavor of the dish. Be careful not to burn the butter while browning the chicken. As you are browning the chicken in 1/2 cup butter. I used 1/2 a lemon juiced and thinly sliced 1/4 of the remaining lemon and cooked with the sauce as a suggestion by another review. No problem cooking the sauce down, which I doubled, as others indicted not enough sauce. Chicken tastes like butter (without the sauce), and the sauce had too much lemon flavor per our taste. Love the capers which I rinsed before adding to the sauce. I served the sauce on the side. Read More
(4)
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