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Chicken Piccata

Serves 4
Time 25 min
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.
Ingredients
  • 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
  • 1 lemon, zested and juiced
  • 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 drained capers
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
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Method

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.

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 skillet over medium-high heat.

Carefully place chicken in hot oil and cook until browned and cook through, about 3 minutes per side. Transfer chicken to a clean plate and cover to keep warm.

Add capers to pan 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.

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 liquid is reduced by half, 3 to 4 minutes.

Remove pan from heat and 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.

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.
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  • 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
  • 1 lemon, zested and juiced
  • 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 drained capers
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.