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Food traditionnel

Chicken Piccata

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For the Chicken Piccata:
3 large boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tsp salt and 1/2 tsp black pepper or to taste
4 Tbsp unsalted butter divided
3 Tbsp olive oil
1/2 cup dry white wine such as chardonnay
Juice of 1 large lemon 1/4 cup, plus small lemon sliced for garnish
1/4 cup capers rinsed under cold water



Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.

Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.

Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter.

Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side (depending on thickness of chicken).

Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.

In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers.

Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter.

Continue simmering sauce another 2 minutes to slightly thicken.


Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.

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