Chicken Piccata

Makes 2 servings. Total time: about 30 minutes

Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • 2

    boneless, skinless chicken breasts, cut in half and pounded into cutlets

  • Salt and pepper

  • All purpose flour

  • Nonstick spray

  • 2

    Tbsp vegetable oil

  • ¼

    cup dry white wine

  • 1

    tsp minced garlic

  • ½

    cup low-sodium chicken broth

  • 2

    Tbsp fresh lemon juice

  • 1

    Tbsp drained capers

  • 2

    Tbsp unsalted butter

  • Fresh lemon slices

  • Chopped fresh parsley


Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high. Sauté cutlets 2-3 minutes on one side, flip cutlets and sauté, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.


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