Chicken Piccata

Chicken Piccata is easy and fast to make, but is elegant enough for a fancy dinner. This chicken piccata recipe can be made in just a few minutes. You'll love this seasoned chicken breast covered with a smooth buttery lemon sauce and topped with capers and fresh parsley.


Capers are the little flower buds of a spiny shrub called Capparis spinosa, native to the Mediterranean. The buds are picked and dried. When dry, the capers are brined in vinegar, wine or salt. Most recipes recommend rinsing capers before using them. Although I always rinse salted capers, I seldom rinse brined capers because they have a delicious acid flavour. In fact, you can substitute capers in most recipes calling for chopped dill pickles.

Capers impart a sharp, almost lemony taste to foods. Since they impart such a strong flavor, only a few are needed. If you like to have a more bursting flavor, add a teaspoon of the brine to the recipe. You can find capers in glass jars near the olives at your grocery store. Bonus, capers are also great for the skin, they help to alleviate inflammation and redness.

Makes 4 Servings

  • 2-4 boneless, skinless chicken breast halves
  • 1/3 cup whole wheat flour
  • 1 teaspoon garlic powder
  • Sea Salt and crushed pepper
  • 4 Tbsp olive oil
  • 1/2 cup water (or dry white wine, optional)
  • Juice of 2 lemons
  • 1 Tablespoon unsalted butter
  • 1/4 cup brined capers
  • Sprig of parsley (optional)
  1. Cut the chicken breast halves horizontally, butter flying them open and then cut into single thin sliced pieces.

  2. Mix together flour, garlic powder, salt, pepper. Rinse the chicken pieces in water. Drench the breasts thoroughly in the flour mixture, until well coated, shake off excess.

  3. Heat olive oil in a large skillet on medium high heat. Add chicken pieces to the skillet and lightly brown on each side for approximately 3 minutes. Don’t overcook. Remove the chicken from the pan and reserve to a covered plate.

  4. Add water (or white wine), lemon juice and butter to the pan. Bring to a boil, add capers. Reduce heat and use a spatula to scrape up the browned bits. When the sauce thickens add the chicken to the skillet and reheat for 2 minutes.

Serve with the sauce poured over the chicken. Sprinkle with parsley.

Serving suggestion: serve Chicken Piccata over brown or wild rice or whole wheat/spelt angel hair pasta.

Bon Appetite!...TKH

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