Chicken Piccata

Served with a glass of white wine, zucchini noodles and chicken piccata are arranged on a plate beside slices of crunchy ciabatta.

Chicken Piccata is a satisfying entrée accompanied by twirls of Creamy Zucchini Pasta and slices of crunchy ciabatta bread.

Chicken Piccata
Makes 4 servings
  • 6 tablespoons all-purpose flour, divided
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 pound chicken cutlets
  • 4 tablespoons unsalted butter, room temperature and divided
  • 2 tablespoons olive oil
  • 2 tablespoons thinly sliced shallot (approximately 1 medium)
  • 1 tablespoon minced garlic
  • 8 (¼-inch) slices lemon, divided (approximately 1 large)
  • ½ cup chicken broth
  • ¼ cup white wine
  • ¼ cup fresh lemon juice
  • 3 tablespoons capers
  • 1 tablespoon chopped fresh parsley
  • Garnish: fresh parsley
  1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
  2. In a shallow dish, stir together 4 tablespoons flour, 1 teaspoon salt, and pepper. Dredge chicken in flour mixture, gently shaking off excess.
  3. In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat. Add chicken, in 2 batches, and cook until browned and cooked through, 2 to 3 minutes per side. Remove from skillet, and place on wire rack on prepared pan. Keep warm in oven while preparing sauce.
  4. Reduce heat to medium; add shallots, garlic, and 4 slices lemon. Cook, stirring frequently, until shallots are softened, about 3 minutes.
  5. Add remaining 2 tablespoons butter; cook until melted. Add remaining 2 tablespoons flour; cook, stirring constantly, until flour is smooth, about 1 minute. Stir in broth, wine, and lemon juice. Cook until sauce is thickened, 2 to 3 minutes. Stir in capers, parsley, remaining lemon slices, and remaining ½ teaspoon salt.
  6. Place chicken cutlets on serving platter and pour sauce over chicken. Garnish with parsley, if desired. Serve immediately.


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