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Classic Chicken Piccata
5 from 18 votes

Classic Chicken Piccata

Classic Chicken Piccata offers thinly pounded chicken cutlets pan-fried to a golden brown, then simmered in a tangy sauce made with white wine, chicken stock, lemon juice and zest, capers, and butter. The sauce delivers a balanced mix of acidity and richness that complements the tender chicken, finished with fresh parsley for color and flavor.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 348 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 chicken cutlet boneless chicken cutlets, skinless; boneless
  • kosher salt
  • black pepper
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • ¾ cup chicken stock
  • ½ cup white wine dry
  • 1 tablespoon lemon finely chopped, zest
  • ¼ cup lemon juice fresh
  • ¼ cup capers nonpareil, drained
  • 3 tablespoon butter unsalted
  • 2 tablespoon flat-leaf parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about ¼-inch thick. Repeat with other chicken breasts.
  2. Sprinkle the chicken evenly with salt and pepper.
  3. Spread the flour on a plate.
  4. Coat the chicken cutlets with the flour, shake off any excess.
  5. In a large saute pan, heat the olive oil over medium-high heat.
  6. When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
  7. Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
  8. Set the cutlets aside on a plate to collect any accumulated juices.
  9. Remove oil from the pan and return to medium heat.
  10. Add the stock, wine, lemon zest, and juice. Increase the heat to high and cook for about 2 minutes.
  11. Add the chicken back to the sauce, and simmer for another 3 minutes.
  12. Add the capers and heat for 1 minutes.
  13. Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
  14. Serve on warmed platter, or individual plates, and garnish with chopped parsley.

Notes

  • If boneless chicken breasts are thick, pound them to about ¼-inch thickness for even cooking.
  • Visual guidance is available in the linked cooking video for reference during preparation.
  • Store leftovers covered in the refrigerator for up to 5 days and reheat gently in a skillet with broth or a 325°F oven until warmed through, about 15 to 20 minutes.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 0.3g (15%) Cholesterol 23mg (8%) Sodium 351mg (15%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 448IU (9%) Vitamin C 5mg (6%) Calcium 20mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 351mg 15%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 448IU 9%
Vitamin C 5mg 6%
Calcium 20mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.