Chicken Piccata



If I was forced to pick some absolute favorite meals that I make, this particular chicken piccata dish would be on that list.  It would not just be on the list, it would be near the top.  It is quick and easy to prepare, everything happens in one large skillet, there are only a few simple ingredients and the flavor is outstanding.  That’s what I like to call a home run!

I normally buy two packages of thin chicken cutlets and slice the cutlets in half down the seam, creating more pieces, although smaller.  It makes me feel like I’m eating more food than I actually am when I place TWO pieces of chicken on the plate!  Clearly, this is not a necessary step in the recipe.  I usually serve the chicken over insanely delicious herbed basmati rice (not pictured in this post).  I cut some corners on the above basmati rice, due to a particularly busy day.  I will, however, post the recipe and a photo at some point this week.  Truthfully, any rice would work well here, use your favorite.

Every single time I make this dish my boyfriend and I sit down to eat and here’s what transpires…

We both take our first bite.  He goes on with a few mmmm mmmmm’s, nodding in acceptance.  I exclaim ‘delicious’.   He agrees.  After our second bite I say “I know I say this every single time I make this dish, but it’s just so good.  I love it.  I really need to make this once a week.”  He agrees and states that he could easily eat this several times a week and be very happy about it. 

We’re a match made in heaven, I’ll tell ya.

Here’s what you will need to serve 2-3 people…


4 thin chicken cutlets (cut in half, optional)

1/2 cup dry white wine

1 cup chicken broth

3 cloves garlic, minced

2 tablespoons lemon juice

zest of 1/2 lemon

1 tablespoon capers, drained

whole wheat flour

1-2 tablespoons butter (optional)

1/2 cup chopped parsley

Salt & pepper

Olive oil

Here’s what you will need to serve 2-3 people…


Season cutlets with salt & pepper, then dust both sides with flour. 

In a large skillet heat a few tablespoons of olive oil (to coat the bottom of the pan) until very hot.  Add the chicken cutlets and saute 2-3 minutes on one side, flip over and saute 1-2 minutes on the other side.  Remove chicken from the skillet and reserve in a plate.

Lower the heat to medium and add the chopped garlic to the pan.  Saute 1 minute.  Add wine to the pan, deglazing it.  Scrape up all those brown bits!  Simmer for 1-2 minutes.  Add chicken broth, lemon juice, lemon zest and capers.  If you feel you want to add more salt & pepper (I usually don’t) add it at this time.  Simmer for about 5 minutes over low-medium heat. 

Add 2 tablespoons of parsley and return cutlets to the skillet, allowing them to simmer in the liquid for about 3-4 minutes with the lid on, flipping them once.

Turn off the heat.  Add butter and stir until melted into the sauce.  Add most of remaining parsley, reserving some for garnish.

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