Chicken Piccata

Chicken Piccata

Serves 4
Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
  • 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
  • 1 lemon
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup capers
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
You must be signed in to use shopping lists. Sign in or create account
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness. Zest and juice the lemon.

In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess. Preheat a large sauté pan over medium high heat. Add olive oil and tilt pan until a thin layer covers the bottom. Place chicken in hot oil and cook 3 minutes per side, until browned and cooked through. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm.

Return pan to medium high heat, add capers and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until volume is reduced by half, 3 to 4 minutes. Remove from heat, stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice. Divide chicken among plates. Top with capers and drizzle with sauce.
Nutritional Info: 
Per Serving: 300 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 700mg sodium, 14g carbohydrates, 31g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion