Chicken Piccata

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: Serves 4


  • 2 skinless, boneless chicken breast halves
  • cayenne pepper, very small pinch
  • salt and pepper to taste
  • all-purpose flour for dredging
  • 2 TBSP olive oil
  • 1 TBSP capers, drained
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 TBSP cold unsalted butter, cut up
  • 2 TBSP fresh Italian parsley, chopped (fine without it)


  1. Pound chicken breasts to about 1/2 inch thick.
  2. Season both sides of chicken breasts w/ cayenne, salts, and black pepper. Dredge in flour and shake off any excess.
  3. Heat olive oil in skillet over medium high heat. Place chicken in pan, reduce heat to medium, and cook until browned and cooke through, about 5 minutes per side. Remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly, until warmed through, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan witha wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the wine mixture. Cook and stir continuously to form a thick sauce, about 2-4 minutes. Reduce heat to low and stir parsley through the sauce.
  7. Return chicken to pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over top.


Recipe calls for 4 chicken breasts, but we find it is too much meat for 2 adults and 2 kids.

Recipe Origin:

Unknown. We’ve made it several times, and it’s good.

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