Chicken Picatta

Chicken Picatta

By Food E Fare

Chicken Piccata is a classic Italian dish known for its flavorful and tangy lemon-caper sauce. Here's a simple recipe for Chicken Piccata:


  1. 4 boneless, skinless chicken breasts
  2. Salt and black pepper to taste
  3. 1 cup all-purpose flour, for dry coating
  4. 4 cubes of unsalted butter
  5. 4 tablespoons olive oil
  6. 1/2 cup chicken broth
  7. 1/2 cup white wine
  8. 1/3 cup fresh lemon juice (about 2 lemons)
  9. 1/4 cup capers, drained and lemon zest (optional)
  10. 1/4 cup fresh parsley, chopped, for garnish
  11. Lemon slices for garnish


Prepare Chicken:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Coat each chicken breast in flour, shaking off excess.

Cook Chicken:

  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add the chicken breasts and cook for about 4-5 minutes per side or until they are golden brown and cooked through.
  3. Remove the chicken from the skillet and set aside on a plate.

Prepare Sauce:

  1. In the same skillet, add 2 tablespoons of olive oil and 2 cubes of unsalted butter.
  2. Add chopped garlic, shallot and drained capers. 
  3. Stir, scraping any brown bits from the bottom of the pan.
  4. Now pour the chicken broth, white wine,lemon zest and lemon juice.
  5. Let the sauce simmer for a couple of minutes to reduce .
  6. Now add 2 table spoon of butter and thicken the sauce slightly.

Combine and Serve:

Return the chicken to the skillet, allowing it to heat through in the sauce for a minute or two.

Garnish with chopped parsley and lemon slices.


Plate the chicken, spoon the sauce over the top, and garnish with additional parsley if desired.


  1. You can flatten the chicken breasts to an even thickness before coating with flour to break the tissue and cook evenly.
  2. Adjust the amount of lemon juice and capers to suit your taste preferences.
  3. Serve Chicken Piccata with pasta, rice, or vegetables for a complete meal.

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