Name: Easy Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large skinless, boneless chicken breasts; 1 cup all-purpose flour; ½ stick butter; salt and ground black pepper to taste; ½ cup white wine; 3 lemons, juiced; 2 tablespoons drained capers; 2 tablespoons chopped fresh parsley

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Easy Chicken Piccata

chicken breasts

all-purpose flour

butter

salt and black pepper

white wine

lemons, juiced

capers

parsley

Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.


Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.


Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.


It was easy but too lemony. I will make again but use 2 lemons vs 3. I also added fresh garlic and Italian seasoning while cooking the chicken.

I doubled the recipe and it turned out good. The lemon flavor is very strong so I think I will reduce the amount next time.

The chicken cooked up nicely; be careful not to overcook. This didn't make much sauce, so I would double it if serving with rice or noodles. Also, it is too much lemon juice for us. I would use some chicken broth to replace at least one of the lemons.

This was great! I read reviews and saw the it was a little over lemony, so I halved the lemon juice, but it still came out a little strong (Type of lemon, maybe?). I think I will add a pat of butter to the sauce as it finishes. I kept the chicken in an oven at 200 degrees F while I made the sauce. Will make again!

After reading the reviews I decided to use less lemon juice, and I'm glad I did.  This is a nice recipe, and I'd make it again.  Thanks, Sarah!

I'd never made piccata, but this was very easy!  My mother loved it because the chicken was so tender, and I was surprised that I liked capers!  We also felt it was a little lemon forward, but overall, great recipe!  Thanks!

I saw that the author said this is her son's favorite dish. I thought I would be able to persuade my oldest grandson Tyler to try something healthy while he was visiting so I made this. I stopped drinking 10 years ago due to my blood pressure so I had to swap the wine for vinegar. Tyler didn't like it and chose to eat a bowl of hersheys kisses for dinner instead. I thought it was quite delicious

Easy Chicken Piccata

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Sarah Gilmore de Ruiter

Ingredients

Instructions

Top similar recipes