№ 486 - Chicken Piccata With Lemon

Yield: 2

No. 486 - Chicken Piccata with Lemon

prep time: cook time: total time:


  • 1 large chicken breast - or 2 smaller ones
  • 1/2 cup flour
  • Salt and pepper
  • 2 tsp garlic powder
  • 3-4 slices lemon (I keep slices frozen in the freezer)
  • 1 tbsp capers
  • 1 cup white wine
  • 1/4 cup chicken broth
  • 2 tbsp minced parsley
  • 1 tbsp olive oil
  • 2 tbsp butter


  1. Using a plastic cutting board, place your hand firmly on top of the chicken breast and using a sharp knife, carefully slice horizontally through the chicken to half its thickness.
  2. Cover the chicken with a piece of double thickness saran wrap and pound until evenly thin. Once all pieces of chicken are pounded, season both sides with a coarse salt and a grind of pepper.
  3. Spread the flour onto a paper plate and press the seasoned chicken pieces, thoroughly coating. Set aside or onto the cutting board.
  4. Heat the olive oil and butter together in a saucepan over medium heat. Add the chicken and brown on both sides, making sure the chicken reaches 165°.  Remove chicken from the pan and set aside for a moment.
  5. Add the additional butter to the pan, scraping up the browned bits. Add the lemon slices and the capers and cook for 3-4 minutes. Add the wine and cook an additional 3 minutes. Return the chicken to the very thin sauce that has now formed in your pan.
  6. Serve…
Created using The Recipes Generator

Serving Suggestions Include:
Baked Sweet Potatoes
 Cooked Fettuccini
Sautéed Green Beans

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