This is a quick and easy recipe for chicken piccata with a caper sauce.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 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
  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.

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  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.

  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.

  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts

330 calories; protein 39.3g 79% DV; carbohydrates 9.6g 3% DV; fat 11.8g 18% DV; cholesterol 111.4mg 37% DV; sodium 386.6mg 16% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2015
I was a little hesitant to try this because It had so few ratings but I made this for my husband last night and he really loved it. The only thing I did differently was I cooked the sauce and chicken together instead of taking out the chicken and pouring the sauce later. I think it allowed the chicken to absorb more of the flavor. Anyway, give it a try because this is a winner! Read More
(27)

Most helpful critical review

Rating: 3 stars
12/15/2014
I made this recipe without dredging the chicken in flour (as I was looking to make a grain free dish). I sauteed seasoned chicken tenderloins in coconut oil. I served it over baked spaghetti squash with a little shredded parmesan on top. Both my husband and I found the sauce to be too lemony and/or tart. However it was a good base. I will make it again but next time I will probably cut the lemon in half decrease the capers and add some butter (which perhaps I was missing because I didn't cook the chicken in butter). Thanks for sharing this. Read More
(6)
71 Ratings
  • 5 star values: 49
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/18/2015
I was a little hesitant to try this because It had so few ratings but I made this for my husband last night and he really loved it. The only thing I did differently was I cooked the sauce and chicken together instead of taking out the chicken and pouring the sauce later. I think it allowed the chicken to absorb more of the flavor. Anyway, give it a try because this is a winner! Read More
(27)
Rating: 5 stars
04/19/2015
This recipe has been a classic and is very simple to make. This recipe incorporates all the proper flavors the white wine being a very nice touch for the sauce. Haven't changed a thing comes out perfect every time! However sometimes for faster cooking I will use chicken tenders vs chicken breasts. Read More
(14)
Rating: 3 stars
12/15/2014
I made this recipe without dredging the chicken in flour (as I was looking to make a grain free dish). I sauteed seasoned chicken tenderloins in coconut oil. I served it over baked spaghetti squash with a little shredded parmesan on top. Both my husband and I found the sauce to be too lemony and/or tart. However it was a good base. I will make it again but next time I will probably cut the lemon in half decrease the capers and add some butter (which perhaps I was missing because I didn't cook the chicken in butter). Thanks for sharing this. Read More
(6)
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Rating: 4 stars
02/28/2017
My hubby's new favorite dish!! He LoVES the chicken piccata from macaroni grill but he craves this version even more!! Made a few tweaks though to perfect it... when coating the chicken I scrambled up to eggs to soak them in first then placed them moist chicken in a Ziploc bag with the flour, added 1/2 cup Parmesan, 2 tbsp of seasoned salt, and a cup of panko bread crumbs. Once the chicken was done and set aside, I let some mushrooms sauté right before adding in the rest of the sauce ingredients. To the sauce I added 1/4 cup heavy whipping cream, a touch of the liquid from the caper jar, and a dash of corn starch to thicken it up a bit..... Turned out AMAZIINNGGGGg!!! Thanks for the great recipe!! Read More
(4)
Rating: 5 stars
09/18/2016
I only used one chicken breast and I still have leftovers. So Yummy!!! I took that one breast and cut it into 4 thin fillets. Had no flour so I used Bisquick worked fine. Added extra artichokes because I love them so. Served over orzo and I cooked the parsley since I don't like it fresh. Will use this recipe again and again...so good. Read More
(3)
Rating: 5 stars
11/28/2014
Simple and quick this makes a flavorful dish wonderful served over pasta. Read More
(2)
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Rating: 4 stars
05/05/2015
This recipes is a keeper. Read More
(2)
Rating: 5 stars
01/20/2017
This came out really well. The chicken was moist and the leftovers were just as good. I added quite a few capers and extra lemon because we like that tart flavor. I served this over riced cauliflower which was outstanding! Read More
(1)
Rating: 5 stars
02/16/2017
It was Super easy the only change I made was to use chicken cutlets so no pounding! An easy meals that takes no time at all. Read More
(1)