Chicken Piccata

Tonight we longed for something simple – flavorful but simple. It was a crazy weekend with a sleepover of 3 grandsons – all 5 years old! We had fun playing games, eating pizza and making banana splits. Now you can see why I craved simplicity.

This recipe does the trick – chicken cutlets topped with a lemony glaze and salty, briny capers.

Take boneless chicken breasts, slice in half horizontally (or butterfly)…

If the breasts are still thick – place them between two pieces of saran wrap and pound lightly with a meat hammer until 1/4″ thick. (I didn’t have a meat hammer so I used the blunt end of the knife in a criss-cross pattern.)

Dredge each breast in flour, Parmesan, salt and pepper mixture.

Saute for 3 minutes on each side in olive oil and butter. Remove from pan and place in  a 300 degree oven to keep warm.

Pour wine or chicken broth, lemon juice and capers into pan while scraping up browned bits with a spatula. Reduce liquid to half.

Plate chicken, top with sauce and chopped parsley.  Now you have a perfect weeknight meal!

What I was making one year ago – APPLE CAKE!

Chicken Piccata
A Kitchen Muse: slightly adapted from Simply Recipes
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.

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