• Antoinette

In Italy this dish is considered the second course.. I don’t think I can wait that long!

Easy 30 Minute Chicken Piccata


1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

3 small lemons

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/4 cup all-purpose flour

3 tbsp. butter, divided

2 tbsp. Vegetable oil

1 cup chicken broth or 1 cup white wine(or 1/2 cup both)

3 tbsp. capers drained and rinsed


Slice lemons in half, juice one whole one and slice the other two into 1/8 inch slices and set aside.

If needed remove excess fat from chicken breasts and slice in half lengthwise. Season well with salt and pepper and dredge each in flour shaking off any excess flour.

Heat 2 tbsp. butter along with the vegetable oil in a large skillet over medium to high heat. Add 5 pieces of the chicken and cook for approx. 5 minutes per side or until golden brown. Transfer to a platter or sheet pan and cover with foil. Continue with any remaining chicken.  Reduce the heat to medium and add the chicken broth or wine (or 1/2 cup of both) the lemon juice, sliced lemons, and the capers, scraping up the browned bits on the pan and cook for 4 minutes. Stir in the remaining 1 tablespoon of butter until melted. Place chicken back in pan and spoon the sauce over the chicken breasts. Taste for any additional seasoning. Serve with mashed potatoes or noodles.

Mangiamo 👌🏻

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