Recipes Lemon Chicken Piccata


Lemon Chicken Piccata

Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course
Servings: 4


  • 2 chicken breasts
  • ½ cup all-purpose flour
  • 3 tbsp extra-virgin olive oil divided
  • 4 garlic cloves thinly sliced
  • cup dry white wine
  • 1 tbsp drained capers, coarsely chopped
  • 4 tbsp butter cut into pieces
  • 2 tbsp lemon juice
  • ½ cup chicken stock
  • 1 tsp chili flakes
  • Chopped parsley and lemon wedges (for serving)


  • Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knockoff excess flour and transfer to a plate.
  • Heat 2 tbsp oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets without moving them until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
  • Add garlic and remaining 1 tbsp oil to the skillet and cook, stirring often, until golden brown, about 2 minutes. Add wine and capers and cook, scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup chicken stock, and bring to a simmer. Add the cubed butter and swirl pan vigorously while butter melts to help it form an emulsion with chicken stock.
  • Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce.
  • To serve transfer chicken and sauce to aplatter and top with parsley. Serve with lemon wedges.


BC Wine Pairing: Try serving this recipe with a Rosé or Pinot Blanc, such as
Rocky Creek Winery Robin’s Rosé I App
Upper Bench Winery & Creamery Pinot Blanc I App