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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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Recipe slightly adapted from Cuisine at Home

Nutrition

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