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Chicken-Piccata-With-Pasta on a white platter
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4.43 from 7 votes

Quick and Easy Chicken Piccata

Cook Time10 mins
Total Time10 mins
Course: Chicken
Servings: 4 servings
Calories: 343kcal
Author: Barbara Schieving


  • 2 large boneless skinless chicken breasts
  • Salt and freshly cracked pepper to taste
  • All-purpose flour
  • 2 tablespoons vegetable oil
  • ¼ cup dry white wine can substitute apple juice
  • 1 teaspoon minced garlic
  • ½ 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 ¼ 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.



Recipe slightly adapted from Cuisine at Home


Serving: 1g | Calories: 343kcal | Carbohydrates: 26g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 359mg | Fiber: 1g | Sugar: 1g