Chicken Piccata

Created By: Chef Rebecka Evans | Photo By: Rebecka Evans | 

Enjoy these delicious Italian fried chicken cutlets braised in butter, capers, white wine, and lemon sauce. Serve with your favorite pasta for a hearty and filling meal!

Chicken Piccata

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Yield: 4 servings

  • 4 chicken breasts pounded to about 1/4 inch thick, or cut thinly
  • 1/2 cup all-purpose flour
  • 1/2 cup parmesan cheese, grated
  • 1 lemon, zested
  • 1 tablespoon olive oil (more as needed)
  • 3 tablespoons butter (more as needed)
  • Salt and pepper (to taste)


For the sauce:

  • 1/4 cup butter
  • 1-1/2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup Pinot Grigio, or other crisp white wine
  • 1/2 lemon, juiced (about 1-1/2 tablespoons)
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges
  1. Combine the flour, parmesan cheese, lemon zest, salt, and pepper. Dredge the chicken in this mixture.
  2. Heat olive oil in a heavy-bottom skillet over medium-high heat. Melt 1 tablespoon butter in hot oil.
  3. Add two or three breaded chicken cutlets to the hot pan. Cook 4-5 minutes per side or until just cooked through. Cook chicken in batches, adding more butter and oil as necessary. Remove cooked chicken to a pan and keep warm.
  4. After the chicken is cooked, melt 1/4 cup butter in the same pan. Add flour and make a roux. Whisk until smooth. Cook 1-2 minutes.
  5. Gradually stir in chicken broth, whisking after each addition until smooth.
  6. Add lemon juice, white wine, and capers. Simmer 3 minutes, whisking occasionally.
  7. Add the cooked chicken back to the pan and simmer for 3-4 minutes. Stir in parsley and serve with your favorite pasta.


For best results, use a good drinking wine. Remember if you wouldn’t drink it, don’t cook with it. I used a delicious Pinot Grigio that I also served with the meal.

For low carb version, substitute zucchini noodles or cauliflower rice for the pasta.

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