Using thin chicken cutlets is the secret to this Quick and Easy Chicken Piccata recipe. Dredging the chicken in flour and quickly pan frying it creates a crispy crust on the chicken which is briefly sauted in a flavorful lemon caper sauce.
This restaurant-style chicken piccata was featured on the cover of Cuisine At Home magazine. Chicken Piccata is one of my favorite dishes to eat at restaurants, so it’s great to have a fabulous recipe to make at home. This recipe is fabulous! It’s quick and easy and my family loved it.
Coincidentally, Pam, For the Love of Cooking, and Jamie, Mom’s Cooking Club, also posted this recipe and their families loved it too. It really is a must try. In fact, I liked it so much that I made it twice in the last few weeks.
I used 3 chicken breasts for my family of four and cooked the cutlets in two batches. One chicken cutlet was plenty for me, but my teenage sons wanted more than one.
Someone tweeted that apple juice or white grape juice is a good substitute for white wine in recipes. Since I didn’t have white wine and usually have apple juice, that was a great tip. I substituted apple juice for the white wine in this recipe, which worked perfectly to deglaze the pan.
Update: My daughter makes this Quick and Easy Chicken Piccata recipe often and told me it was time to update the post with new pictures. Since chicken piccata really is one of my favorite ways to cook chicken, I was happy to oblige. I hope you’ll give it a try too.
I served it with Pressure Cooker Rice Pilaf with Carrots, Peas and Parsley from my other recipe blog, Pressure Cooking Today. If you’re not pressure cooking yet, you’re missing out!
- 2 large boneless, skinless chicken breasts
- Salt and freshly cracked pepper, to taste
- All-purpose flour
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine (I substituted apple juice)
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 2 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 2 tablespoon unsalted butter
- Fresh lemon slices
- Fresh parsley, chopped
- Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet gently pound chicken into 1/4 inch thick cutlets. Season cutlets with salt and pepper, then dredge in flour.
- Heat oil in a saute pan over medium-high heat. Saute cutlets 2-3 minutes on each side until golden brown and cooked through. Transfer cutlets to a warmed platter.
- Deglaze pan with wine. Add minced garlic and cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
- Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
- Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
- Garnish with chopped fresh parsley and serve immediately.