Chicken Piccata

chicken piccataI needed something light, quick, and easy for dinner. Sounds like chicken piccata! Serve with some angel hair pasta and cover with freshly grated parmigiano reggiano. A nice light salad would be good here too.

Chicken Piccata


  • 4 boneless chicken breasts, thin (about 1 pound)
  • salt & pepper
  • ½ cup flour
  • ¼ cup vegetable oil
  • ½ cup white wine
  • 2 cloves garlic, minced
  • 2 Tbsp capers
  • 1 cup low salt chicken broth
  • 2-3 small lemons
  • 1 Tbsp butter
  • 1 Tbsp fresh chopped parsley


  1. Pat chicken breasts dry, season with season with salt and pepper.
  2. Place flour in gallon plastic bag, add chicken and shake to coat.
  3. Heat oil in large skillet until shimmering.
  4. Cook chicken on both sides until golden brown.
  5. Place chicken in serving dish and put in 250 degree oven to keep warm.
  6. Add garlic to skillet and heat until fragrant.
  7. Deglaze skillet with wine.
  8. Add chicken broth, juice and zest from 2 lemons.
  9. Reduce by half and add capers.
  10. Off heat, melt butter into sauce.
  11. Pour sauce over chicken breasts.
  12. Garnish with parsley and lemon slices.

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