Chicken Piccata
A Kitchen Muse: 
Recipe type: dinner, entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy to make delicious meal - chicken cutlets topped with a lemony glaze!
  • 1 lb. boneless, skinless chicken breast halves
  • ⅓ cup flour
  • 2 tbs. Parmesan cheese
  • Seasoned Salt and pepper to taste
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • ½ cup chicken stock or dry white wine
  • 3 Tbsp lemon juice
  • ¼ cup brined capers
  • ¼ cup fresh chopped parsley
  1. Cut the chicken breast halves horizontally, butterflying them open.
  2. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to ¼-inch thickness.
  3. Mix together the flour, Parmesan cheese, seasoned salt and pepper
  4. Rinse the chicken pieces in water.
  5. Dredge them thoroughly in the flour mixture, until well coated.
  6. Heat olive oil and 2 tsp. butter.
  7. Add half of the chicken pieces, do not crowd the pan.
  8. Brown well on each side, about 3 minutes per side.
  9. Remove the chicken from the pan and reserve to a plate.
  10. Cook the other breasts in the same manner, remove from pan.
  11. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  12. Add the chicken stock (or white wine), lemon juice, and capers to the pan.
  13. Scrape up the browned bits.
  14. Reduce the sauce by half.
  15. Whisk in the remaining 2 tablespoons of butter.
  16. Serve chicken breast with the sauce poured over the chicken.
  17. Garnish with parsley.
Recipe by A Muse in My Kitchen at