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5.0 from 3 votes

Easy Chicken Piccata

A golden brown flour-coating locks in the juices in this easy chicken piccata recipe. The white wine and buttery lemon-caper sauce come together so beautifully. Believe it or not, this fancy dish is easy enough for new cooks and busy families!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 411 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 1 pound chicken breasts boneless, skinless (2 large breasts)
  • ¼ cup all-purpose flour
  • ¼ cup olive oil
  • 4 tablespoons butter divided
  • ¼ cup shallots finely chopped
  • 4 garlic cloves minced (approx. 1 tablespoon)
  • ¼ cup white wine
  • ½ cup chicken broth
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • For Garnish: parmesan cheese and fresh chopped parsley

Instructions

    Cup of Yum
  1. Slice each chicken breast in half horizontally and pound them into ½ inch thick pieces and sprinkle with salt and pepper.
  2. In a shallow bowl, add the flour and dip each chicken cutlets into the flour and coat both sides well. (shake off any excess flour).
  3. In a large skillet or cast iron pan, heat the olive oil over medium high heat and cook the chicken cutlets for 3-4 minutes per side or until it is golden brown and reaches an internal temperature of 165° F.
  4. After the chicken has cooked, remove it from the skillet and place it on a paper towel lined plate.
  5. Using a paper towel, wipe the remaining oil out out the pan (don't wash it).
  6. Add 2 tablespoons of butter and heat over medium heat until melted.
  7. Add the shallots and sauté for 2-3 minutes until tender.
  8. Add the minced garlic and cook for an additional minute until fragrant.
  9. Stir in the white wine and deglaze the bottom of the pan by scraping the bits off the bottom with a wooden spoon.
  10. Pour in the chicken stock, capers and the lemon juice. Then bring the sauce to a boil.
  11. Reduce to simmer and add the remaining two tablespoons of butter and stir to combine.
  12. Serve with the sauce over the crispy chicken with pasta, mashed or roasted potatoes or rice and garnish with parmesan cheese and/or fresh parsley

Notes

  • Cook in canola or vegetable oil if desired.
  • Use regular white or yellow onion in place of the shallots.
  • A dry white wine works best like Sauvignon Blanc or Pinot Grigio.
  • If you would like to make it in advance, I recommend storing the crispy chicken cutlets and sauce separately until you’re ready to serve.
  • Buy thin cut chicken cutlets to save prep time.
  • When pounding chicken, place it between two pieces of plastic wrap to avoid splatter and easy cleanup.

Nutrition Information

Serving 1serving Calories 411kcal (21%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 0.5g Cholesterol 103mg (34%) Sodium 345mg (14%) Potassium 534mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 390IU (8%) Vitamin C 5mg (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 411

% Daily Value*

Serving 1serving
Calories 411kcal 21%
Carbohydrates 11g 4%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Trans Fat 0.5g 25%
Cholesterol 103mg 34%
Sodium 345mg 14%
Potassium 534mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 390IU 8%
Vitamin C 5mg 6%
Calcium 26mg 3%
Iron 1mg 6%

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