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Chicken Piccata

This is a simple recipe for Chicken Piccata.  It has a light, smooth, and




lemony sauce that is great over Jasmine rice or noodles.  The capers




have a unique taste and compliment the flavor of the lemon.  This




recipe goes great with steamed or roasted broccoli as a side.

Even though capers are optional in this dish, their flavor is usually




described as  savory and bright.  To me, they have a bit of a lemon




taste, which is why they go so well with this dish.

A larger breast, like this one from a turkey, can be sliced into multiple



cutlets when serving a large group.








About the ingredients. . .

•  Flour-You will need plain, all-purpose flour.

•  Sea salt

•  Black pepper-Fresh cracked pepper is you have it.

•  Chicken breasts-You will need 2 breasts, about a half a pound




    each.  They need to be sliced across the length into cutlets.

•  Lemon-You will need one whole lemon, halved.  One half needs to be




    cut into thin slices.  You will need the juice from the other half.

•  Chicken stock or bone broth-A good stock adds so much depth to




    the sauce.  See my recipe here.  

•  Butter-Use ghee or clarified butter.  You could also use schmaltz




    (chicken fat).

•  Capers-A type of small pickled flower buds, very flavorful.


chicken piccata recipe, best chicken piccata recipe

Orange Ninja Knife Sharpener








Chicken Piccata




•  1/3 cup plain flour

•  1 tsp sea salt

•  ½ tsp black pepper

•  2 chicken breasts (about 1 pound total), sliced into cutlets*

•  2 Tbsp butter

•  2 Tbsp olive oil

•  ½ lemon, seeds removed and cut into thin slices

•  1 cup chicken broth

•  2 Tbsp butter

•  2 Tbsp Capers, drained

•  Juice from ½ lemon


1.   Mix flour, salt and pepper in a large shallow dish; dredge the chicken in the


     flour mixture and shake off excess.


2.  Heat 2 tablespoons of butter and the oil in large skillet over medium-high


     heat; brown chicken on each side in batches; move to layers of paper


     towels to drain.


3.  Add the lemon slices to the pan and cook about 30 seconds; add the broth



     and simmer for 3 minutes or until reduced.


4   Reduce heat to low; stir in the remaining butter, capers, and lemon juice.


5.  Return chicken to skillet  and cook until sauce is thickened and chicken is



     hot, up to 4 minutes.




*Chicken breasts that have been sliced horizontally.

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