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!

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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

484 calories; 25.8 g total fat; 122 mg cholesterol; 820 mg sodium. 29.3 g carbohydrates; 26.8 g protein; Full Nutrition

Reviews (95)

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126 Ratings
  • 5 star values: 91
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
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
(46)
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
(38)
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 inch thick. Next time I would use half the amount of flour mixture for dusting the chicken. Read More
(26)
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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: 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
(13)
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
(10)
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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
(8)
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
(6)
Rating: 5 stars
10/19/2012
Delicious! One thing I will do different is double the sauce. It was so yummy spooned over my pasta! will make again!! Read More
(5)