Simple Chicken Piccata

from ButterYum
makes 4 servings

Printable Recipe


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut in half horizontally and pounded to an even thickness
  • 1/4 cup flour for dredging the chicken
  • 1 cup chicken stock
  • 1 cup white wine (or substitute more chicken stock)
  • juice of 1 lemon
  • 1 teaspoon capers, drained
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • 1 sliced lemon
  • 2 tablespoons freshly chopped flat leaf parsley


  1. Dredge the chicken in flour; set aside.
  2. Heat the butter and olive oil in a very large skillet.
  3. Saute the chicken in the butter and oil until browned on both sides; remove from pan.
  4. Add chicken stock and white wine to the butter and oil that remains in the pan; stirring to dissolve all the browned bits.  Skim away any solids that don't dissolve if desired.
  5. Add the lemon juice and capers; reduce by half, stirring occasionally.
  6. Season reduced pan sauce if needed and whisk in remaining tablespoon of butter.
  7. Return chicken to skillet and baste with pan sauce to gently reheat chicken.
  8. Garnish with sliced lemons and chopped fresh parsley.

Note:  The recipe makes a lot of pan sauce which is wonderful served over rice or sopped up with crusty bread.