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Classic Chicken Piccata

  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


I can’t think of anyone who doesn’t like Classic Chicken Piccata. Pounded chicken breasts, white wine, lemon and capers are the key ingredients to this easy, Italian meal.


  • 1lb boneless, skinless chicken breast, butterflied, cut into 3 cutlets, pounded 1/3-1/2 inch thick
  • ¼ cup flour
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter, divided
  • 1 medium shallot, finely chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • ½ cup low sodium chicken broth
  • 1 tbsp capers
  • 1 tbsp lemon juice, plus lemon slices, for serving
  • 2 tbsp chopped parsley


  1. Dredge & fry chicken: Preheat a large sauté pan over medium-high heat. Pat chicken dry. Season with salt and pepper. Place flour in a large dish and season liberally with salt and pepper. Dredge chicken in flour, shaking off any excess. Add oil and 1 tablespoon of butter to the pan. Fry chicken cutlets 2-3 minutes per side or until browned and cooked through. Transfer to a platter and keep warm.
  2. Make sauce: Discard all but 1 tablespoon of oil in the pan. Add shallot and sauté over medium heat 2-3 minutes or until translucent. Add garlic and sauté 15-30 seconds. Add wine to the pan and simmer about 2-3 minutes. Stir in broth and simmer an additional 4-5 minutes or until slightly thickened. Stir in capers and lemon juice. Add in the remaining tablespoon of butter and swirl the pan until it’s emulsified. Stir in parsley.
  3. Serve: Spoon sauce over chicken. Serve with lemon slices and white rice or buttered angel hair pasta. Enjoy.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Pan fry
  • Cuisine: Italian


  • Serving Size: 1 cutlet
  • Calories: 403
  • Sugar: 1g
  • Sodium: 152mg
  • Fat: 21g
  • Saturated Fat: 7g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 37g

Keywords: piccata, chicken, capers