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Chicken Piccata

Chicken Piccata is a timeless classic! The dish features lightly breaded and fried chicken simmered in a delicious caper and lemon white wine sauce. Serve with your favorite steamed vegetables, rice or pasta, and a crusty piece of bread.


Chicken Piccata

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Entree, Main Course
Servings 4 servings


  • 4 chicken breasts or thighs pounded to about ½ inch thick or cut in half crosswise
  • 1/2 cup flour
  • 1 lemon  zested
  • 2 tbsp olive oil  plus more as needed
  • salt and pepper to taste


  • 1/4 cup butter
  • 1-1/2 tbsp flour
  • 1 cup chicken broth
  • 1/2 lemon  juiced (about 1 ½ tablespoons)
  • 1/2 cup white wine
  • 3 tbsp capers  drained
  • 2 tbsp fresh parsley chopped


  • Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture.
  • Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan.  Remove from pan and place in a dish to keep warm.
  • In the same pan, melt ¼ cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
  • Gradually stir in chicken broth whisking after each addition until smooth.
  • Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally. 
  • Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.
Keyword Chicken Piccata
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