Chicken Piccata

This dish is traditionally made with veal, but in real life, who really serves veal very often at home? We certainly don’t. We make this variation all the time, and truthfully, the buttery lemon sauce and zing of the capers is just as delicious with chicken.–Bob and Melinda Blanchard

Chicken Piccata Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4


  • 4 boneless, skinless chicken breast halves, patted dry (2 1/2 to 3 pounds total)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons chopped fresh flat-leaf parsley


  • 1. Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
  • 2. In a large saute pan over medium-high heat, heat the oil and 2 tablespoons of the butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.
  • 3. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.
  • 4. Return the chicken to the pan, place over medium heat, and warm gently for 1 minute. Top the chicken and sauce with the parsley and serve immediately.
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