Chicken Piccata

Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 tablespoons grated Parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 1/4 cup brined capers
  • 2 tablespoons fresh chopped parsley


1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.


If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

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3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

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4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.

Whisk in the remaining 2 tablespoons of butter.


Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

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  • Christopher Rhodes

    I added chopped garlic mellowed in lemon juice for a bit. Fabulous Recipe! Made it when I visited my brother in law in Chicago. A hit


  • Susan Mulliss

    This was utterly delicious
    I forgot the Parmesan on flour but hey it was soooo good.
    Going to be a dinner party staple.


  • diana

    forgot to mention i pound the breasts and marinate in buttermilk for a day or two, so tender


  • diana

    i make this often, always a hit and sometimes just leave out the sauce and have fried chicken that i usually season with some rosemary salt, lemon zest and whatever i feel at the moment, dredge in flour and cook as directed.


  • Aggie Johndon

    Fabulous. I serve over angel hair pasta.

  • Michelle

    Super but you need to emphasize saving 1/2 the butter for the end!

  • Mary

    Loved this recipe, will make more sauce next time…I made ancient grains that I heated in the pouch to go with it, simple.


  • danielle

    Made this tonight! Perfect! Breading fell off a little so maybe an eggwash would help but otherwise glorious! Chicken finished cooking in oven for those who might be worried.


  • Angela

    Made this tonight- sans white wine – and it was GREAT! Enjoyed by all at the table! And very quick and easy to make. I highly recommend this one! Inexpensive, easy and yummy…what more could one want? Thanks you Elsie Bauer for sharing this recipe! :)


  • Gmuny

    My wife would let me prepare this three times a week. We just love it. I always serve this over linguine. I use a little more lemon. After the butter is added I’ll put the chicken back in the pan, flip it once and remove. (This reheats the chicken and coats it with sauce) I then add the cooked linguini to the sauce making sure the noodles get sauce. Empty the pan into a large enough bowl and add the chicken to one side on top. Serve and deal with the compliments.


  • Brooklyn lady

    Came out picture perfect except I warmed the browned pieces in 350′ oven for 15 minutes while I was preparing the sauce.
    Substituted 4TBS of lemon juice, both 1/2 cup of chicken broth and 1/2 cup of Sauvignon Blanc white wine , 1/2 tsp of sugar to butter, caper, parsely sauce to reduce the tartness from the lemons.


  • Pinky

    Excellent! Made as instructed, delicious.


  • Lisy

    Excellent! A definite repeat.


  • Ro

    The smallest size commercial chicken stock in my area is 1 cup. Rather than waste the remaining 1/2 cup of stock, I put it into a sandwich size freezer bag, freeze it for the next time I make chicken piccata. BTW fabulous recipe!


  • Emily

    Yummy, family liked it a lot! After I removed the chicken from the pan, I added some of the flour to the oil/butter in the pan and let that cook for a few minutes before adding stock/ wine ( I used 1/2 cup or each). Added the chicken back to pot and flipped to cover in sauce. Served over angel hair pasta. Very good, and was told I could make this again! Adding it to the rotation!


  • Jonathan

    Good recipe- I upped the chicken stock and mixed in a teaspoon of cornstarch mixed with pasta water to thicken a little. I have cooked this many ways but this is my new go to easier recipe- actually probably most traditional as well


  • Penny

    This was amazing ! Made it for a dinner party and everyone loved it. Will be a regular at our house. Thank you for this great recipe and tutorial. I am not a cook at all – but this was very easy to follow!


  • Nicole

    Wow! So easy and simple. Definitely restaurant style/quality. I made extra sauce by adding more capers , stock, and lemon juice and served with spaghetti . My family loved it !


  • Rachael

    Turned out awesome!! My husband gave it a perfect 10!

  • Maggie

    This was THE BEST!


  • Stefano

    Great recipe! Nice and simple. I use both dry white wine and lots of stock to give it more flavor. Thanks for the recipe.


  • Michelle

    Love this! I’ve made numerous times and get compliments each time. I always make more sauce so we can add it to the pasta


  • Leah

    This was sooooo good! My husband said it was the best chicken I’ve ever made. Followed recipe exactly and used Sauvignon Blanc and will not change a thing next time I make it! Thanks for the recipe!


  • connie wiemann

    3rd time i’ve made this didn’t have enough sauce the first 2 times so increased the stock to 1 1/2 cups now its too thin! tastes great though


  • Kelly

    Made this tonight and it was a big hit. My husband who says all chicken breast recipes are dry; enjoyed this dish and actually said the chicken was moist!

  • amywente

    Wonderful. Tasty. Easy. We gobbled it up.


  • Rita

    My husband and I loved this dish. I used some stock and some white wine. Fabulous.

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  • Lacey

    Absolutely delish!


  • Suzanne

    Best Chicken Piccata I’ve ever had or made! I followed the recipe exactly except I used white wine vinegar in place of the chicken stock or wine and one squeeze of lemon. Served it with broccoli and garlic sautéed mushrooms…simply delicious! My family devoured it!


  • Brittain

    Best chicken piccata I’ve ever had! It wasn’t exactly crispy, but it was definitely not mushy. I could have made it crispy by keeping it on a tad longer had I wanted to. Chicken was perfectly juicy. I was afraid it might be too tangy with the lemon but not at all! There was a hint of lemon, but it wasn’t overpowering. Overall so easy and so tasty!


  • Jim

    I did. Not a beginner but loved the simplicity and taste. Highly recommend if you like lemon & capers.

  • Deb

    Fun and easy ! I had to skip some ingredients as they were not on the house and a ragging ice storm was outside – still awesome !


  • Shannon

    This is my favorite chicken piccata recipe! It’s so simple and so delicious, even my picky 8 year old ate it! The only thing is my sauce always comes out really dark brown and I’m not sure it’s supposed to. I don’t know what I’m doing wrong but either way it’s delicious. I always add extra oil and butter on the second batch of chicken, was confused if I was supposed to or not.


  • Victoria

    Very disappointed the chicken did not come out nearly as crispy as shown. I used the same qty of oil, butter etc. Flour didn’t stick except a light coating. Healthier, maybe. However, not what I was craving.


  • marie-louise

    I have made this recipe several times and find it to be very good. Chicken comes out tender. . I like that it’s simple to make yet very tasty.


  • Jim

    This is so easy that even I can make it. Top that with it tastes excellent.
    I give this 5 attaboys.


  • Joan

    Excellent! Served it just the way it was presented.. Broiled asparagus with lemon pepper and olive oil…very good combination. Thank you!


  • Kris

    Excellent recipe! Simple and tasted delicious. I tripled the recipe for a dinner party and my guests loved it. I served roasted asparagus and penne pasta with basil marinara sauce (as side, or vegetarian option for main course) This recipe presents elegantly and creates the perfect, classic chicken piccata.


  • Cathy S

    Very good! Easy and quick. Only thing I would do is double the sauce if you are serving with pasta.


  • Elyse

    I used half pinot grigio / half chicken stock and added a little garlic, lemon zest and a dab of anchovy paste.

    This dish was a big hit.


  • Jennifer

    Super easy, super quick. We did pass on the capers though. Toddlers and hubby loved it! Next time I’ll double the sauce.


  • Rafael.C

    it was quick and easy. everyone loved it!


  • Nick

    Excellent! Thank you, I’ll definitely make this again.


  • Ange

    So easy and delicious! This is a restaurant quality dish. The family loved it!


  • Grammy

    Love Elise’s recipes. Every one brings rave reviews from my family. I almost feel guilty taking the praise for great dinners.

  • Tomoko

    When I make this, during the frying process, I find that the crispy skin tends to “slip” off the chicken. How do I avoid this happening? Thanks! (We love this recipe!)

    • Emma Christensen

      Hi, Tomoko! First off, try patting your chicken really dry with paper towels before dredging them in the flour. Second, make sure you’re not trying to create too much of a crust. These are meant to be just lightly breaded, not deep-fried, and a thicker coating would have a tendency to slip off with this recipe. Hope that helps!

  • Joanna

    This was so easy and delicious! I made roasted asparagus and a side salad, soooo good! Thanks for sharing, looking forward to trying your other recipes.


  • Berny sanchez

    Great dinner I have with my family, thank you for a wonderful recipe.


  • Cindy

    Delicious and easy! Adjusted menu slightly and used on 1/4 cup of flour and less olive oil for sautéing.

    My diabetic fiancé and I have been trying to watch our carb intake.


  • Julie

    I can’t believe this was so easy and I’ve waited this long to make it myself! This recipe tastes every bit as good as the dish I’ve had in my fave Italian bistros. Thank you!


  • Jason

    I have a couple of recipes I’ve tried for this however this is by far the easiest and quickest and more importantly, the most delicious of all. Thanks!


  • Mary

    Question. When I make this dish I make a lot – often the ‘bits’ leftover in the pan for earlier batches start to burn and then get on the fresh batch. I barely coat my pan with the oil. How do I avoid this problem for frying up several batches? Thanks in advance!

    • Emma Christensen

      Hi, Mary! Emma here managing editor. Your best bet if you’re making multiple batches is to scrape the pan clean in between batches, or wipe it out with a paper towel. Hope that helps!

  • Heather

    I love chicken piccata but had never attempted to make it. My hubby is the chef in our family, so I really don’t cook much. However, I’ve learned some skills, being his sous chef. I have to say, I nailed it! This recipe was delicious, as expected. I did add an egg wash before the flour, as he’s taught me that helps the coating stick. And I doubled the sauce ingredients, using both white wine (savignon blanc) and unsalted chicken stock. Being that I don’t cook much, it did take me much more than 20 mins, but I also had to factor in prepping the chicken. I can’t wait to make this again!


  • Brooks

    Restaurant Quality!! Love this recipe!


  • Susan

    Quick and easy!! Very good!!!


  • Tracy Simmons

    Just made it. Easy and delicious


  • Jennifer

    By far my favorite dish … Ever!

  • Maritza Aviles

    Clear and easy to follow, made it.
    It was a success, thanks.


  • Bangermiller

    Easy to follow recipe! Made exactly as stated. Used broth instead of wine. It was delish!


  • Lynne

    I made this recipe exactly per the recipe with minor changes due to the fact that I had 2.5lb of chicken tenders that I was using. First, there is no way that this takes 20 minutes. The cooking of the chicken alone takes 12 minutes (3 min each side, 2 batches) – it took me over 20 minutes just to cook the chicken. I added additional lemon juice and wine because I had so much chicken. I did not know if I was supposed to DRAIN the capers or not? It would be helpful if the recipe stated. I cooked the sauce down to 1/2, added the butter, and realized that I would not have enough sauce – I had maybe 1/4 c of sauce. Then I tasted it. WAY too lemony. It was so sour to be inedible. I added about 1/2 c of chicken broth and then let it cook some more. It was still too lemony, but at least edible. I would not make this again without some major modifications.


  • George

    I’m not a big fan of capers, so I played mine first and then add them to the sauce for my wife. She loves them. I also find that using chicken stock gives it a richer flavor than wine. To keep my waistline and check, at the end I add a Quarter cup of heavy whipping cream. Fabulous. Best I’ve made so far.


  • steve Z

    Simple/fast..yummy. Family loves it, I always add a little more capers/butter/wine.


  • Beth Van Sant

    My husband made this for dinner tonight, and I must say it was great! I throughly enjoyed it! We will definitely be making this again!


  • d4v1d

    Been here before and love this recipe. Forgot to buy capers, but had some artichoke hearts. For the missing piquancy, squeezed in a touch more lemon. Served with the *real* pasta alfredo, not the beschemel (white goo) kind – look up cacio e pepe for the original that chef alfredo riffed off of.


  • Blue gingar

    Quick easy dinner, fabulous. Capers not salty when cooked, I really do not like salt. Try this, you will be impressed with how tasty this is, served with new potatoes and asparagus.

  • Nancy Worthington

    Fast, easy and delicious. My family loved it after they got over the unknown of the capers.


  • Jennifer

    This was excellent and easy! I made it with Almond flour and it was tasty and delicious! And I’m no cook! Added roasted brussels sprouts and served over rice.


  • Leta Reinhardt

    Can you omit capers and still have a tasty dish?

    • Elise Bauer

      Hi Leta, sure! Though the flavor will not be as intense. Capers are salty and vinegary little flavor bombs that really do add to the dish.

  • Beckie

    How long do you cook chicken in oven? Or is it already cooked through with 3 min on each side? Sorry I’m always worried that I will undercook chicken

    • Emma Christensen

      Hi, Beckie! Emma here, managing editor for Simply Recipes. The chicken will be cooked through after three minutes on each side — the cutlets are very thin and will cook quickly! You can always cut one open and check the insides if you’re nervous. The oven step is just to keep the cutlets warm while the sauce is finishing; not for actual cooking purposes. Enjoy!

  • Carolyn Sabina Freni

    I had my 72nd Birthday yesterday my Son made this for Birthday Supper. He used Chicken Tenders cut in good, bite sized pieces. He also added a choice of Lemon Cream Sauce it was truly a winner.
    Delicioso!! So tender yum.

  • Stacia

    Made this for dinner tonight…. I used half and half instead of heavy cream and it curdled. Would it be because I didn’t use heavy cream? Still taste great, just not pretty.


    • Emma Christensen

      Hi, Stacia! Emma here, managing editor for Simply Recipes. Did you mean to comment on a different post? This recipe doesn’t use heavy cream! Regardless, yes, it was probably swapping in half-and-half that was the culprit. Half-and-half has significantly less fat content than heavy cream, which makes it susceptible to curdling. Hope this helps!

  • Paul

    Looks great! What do you use for the lemon juice? Thanks!

    • Emma Christensen

      Hi, Paul! Emma here, managing editor for Simply Recipes. The best lemon juice is squeezed from fresh lemons. The juice you can buy in bottles is rarely as good in recipes like this. Hope that helps!

  • Tomoko

    Technical question. Sometimes, the crispy coating slips off the chicken after cooking. What is the reason? What can I do to avoid this unfortunate outcome? We love this dish and have had it for many years. Thank you for the recipe.


  • Amy

    This recipe is excellent and very easy to make. I used Arrowroot flour to make it gluten free and it came out delicious!


  • Denise

    I’ve made this a number of times and each time its heaven! tonight is rice pilaf with it and avocado salad. The only thing is I use chicken tenders and eliminate all that unnecessary cutting! otherwise perfecto!


  • Teresa

    I made this recipe and unfortunately the flour stuck to the pan because I floured the chicken in advance trying to save time. Even still, if I make this again I would coat the chicken in egg and Italian bread crumbs before frying. The sauce was great!

  • Maria

    I made it w extra of everything plus I added a little of the extra flour mix to the sauce & it came out perfect! Spinach & roasted potatoes as my side dish! Love it! Thank you!!

  • Pam Aber

    This is delicoius. Did not have any capers, Used fresh onions & mushrooms. Yum. Will use all 3 next time. Yum!!

  • Letitia Landers

    What would you serve this with? Rice or angel hair pasta?

    • Elise Bauer

      Hi Letitia, either sounds great!

    • Sharyn Mulqueen

      I’m making this tonight and serving with cauliflower mash!

    • Karen E Rondoni

      We love it with orzo. Dellish!

    • Sarah

      It’s also excellent with mashed potatoes, with or without garlic. also, served over a bed of green is fabulous if you want something lighter.

    • Mary

      I used my ‘spiralizer’ and made carrot noodles
      Absolutely terrific!

    • Linda

      Chicken picatta has been one of my go to favorites for years for a delicious, quick dinner. I like to serve it with angel hair pasta with a little olive oil, red pepper flakes, chopped parsley and a bit of grated parmesan.

  • Esther

    I finally tried this recipe and so happy I did, Not only was quick to prepare but an in and out of the kitchen type recipe. My husband is a picky eater so glad he loved this. It’s a keeper, thank you for sharing.

  • david

    Done it. Great recipe if for no other reason than its elegant minimalism – though there is the matter of the delightfully complex flavors that result.

    • Kelli Cook

      What side

    • Diana

      Happy you liked it David. I agree, it is an elegant meal!

  • Geri Edgren

    Just delicious! A great, easy recipe!


  • Rosemary

    What a delicious dish. I made it tonight and my family enjoyed it. Thanks, Elise! Rosemary


  • Flo

    I made this and Wow, so Good, Easy, so much quicker and tastier than my old version am making this again tomorrow for guests,,,,


  • Brittany

    Love this recipe! I did make a few modifications: I used 1/2 white wine, 1/2 c chicken broth, 1/4 c cream (added at the end) and 2 garlic cloves. Delicious! It has already gone into my “Go To” folder.

  • Kate

    This recipe is great! Skip the chicken rinse though, tests indicate this spreads any bacteria from the chicken to all around the sink which can result in a big ole salmonella party ;)

  • Bree

    Delicious and easy! It’s a staple in the rotation. Today I used chicken broth, and omitted the capers and parsley.


  • Priscilla

    I have to say this is one of our families favorites, used champagne just because we had left overs omitted the capers. So easy my family says fastest and one of the best meals ever. Thx for sharing. ☺

  • Christina

    Recipe is delicious! I added fresh chopped tomatoes 30 seconds before topping chicken.
    the only downfall is their are no nutrition facts.

  • Pat

    Why do you rinse the chicken?

  • Dawn

    I just started a low FODMAP diet for IBS, and decided to adapt this recipe. The only change I made was to use King Arthur gluten-free multipurpose flour. The dish was totally delicious, although the coating on the chicken had a slightly “paste-like” texture. I think next time I will try superfine rice flour instead.

    My husband really enjoyed the dish too. Thanks Elise!

    • Diana

      Hi Dawn!
      Try using less flour. Shake it off. It’s not meant to be a crust really. It’s applied to keep the chicken juicy and tender!

  • LJ Higginbotham

    I ate a local Italian restaurant a few months ago, and the method of cutting open the chicken breast and cooking it more quickly is one that I’ve really taken to heart. I makes the chicken quicker to cook while leaving it moist and juicy. I look forward to try your recipe – Thanks!

  • Simone

    Is it necessary to wash the chicken breasts before dredging them?

    • Elise Bauer

      Hi Simone, great question! Rinsing the chicken will help the flour stick to the chicken better, but it’s not absolutely necessary.

  • Chris

    I wonder if panko bread crumbs would work?

    • Elise Bauer

      Hi Chris, the coating of chicken piccata is typically more soft than what would result if you used panko. That said, panko would be great too!

  • Ivona

    Once upon a time, I was trying to remember a chicken recipe I’d heard/read, and ended up getting confused between this and a chicken saltimbocca (which tops the chicken with slices of prosciutto and Swiss cheese). So I made it that way, and it’s become one of the most requested “birthday dinner” type recipes around here.

  • Tasha @thatssoyummy

    The simplicity of this recipe is what truly makes it such a gem.

  • Andy

    As others have said, this is a great “base” recipe that you can make as is (and it’s wonderful as is), or you can switch around with other ingredients. My current favorite is to omit the capers, add lemon zest along with the juice, and sprinkle with cilantro instead of parsley. It makes for a completely different flavor! Also like others, I pound my chicken to make it more tender.

  • Roxanne

    I didn’t have any lemons on hand, and used the bit of vinegar that the capers came in and much to my surprise it came out wonderful either way… Of course I prefer the lemon juice in it… but just so you know :o)

  • Pushkar

    Wonderful recipe . I don’t cook. Still it came of with flying colours. I am an Indian so a few chilli flakes went in too!


  • Marcia

    Thanks so much Sarah. I’ll try that. I’ll look for the Harvest Grains mix also.

  • Sarah Massey

    Yes you can cook the chicken ahead of time and put in a 225 degree oven but put on a rack so it doesn’t get soggy. I serve mine with Trader Joe’s Harvest Grains (a mix of couscous, orzo, baby garbanzo and red quinoa). I sauté asparagus and it is delicious!

  • Marcia

    There has got to be an easy way to make this ahead of time. I love it, but like to enjoy my guests. Would the chicken stay warm enough on a baking sheet uncovered in the oven at 200 for 30 minutes or so?

  • david jacobs

    Instead of chicken, I like to substitute turkey thighs sliced into cutlets. I do this on many chicken recipes. That’s also a good substitute on many viel dishes also.

  • Moggy

    One of my favorite easy meals. I have to alter it a little because my S.O. hates lemon. So, I leave it out. Still comes out tangy enough with the white wine and the capers though. Guess I may have to call my version ‘Notta Piccata Chicken”

  • Andrea

    I made this for dinner tonight, and both my husband and I loved it! I will definitely make it again. Thanks for the recipe!


  • Anne Bergold

    The chicken Piccata was wonderful. I made it for my husband for Valentine’s Day and we both enjoyed it very much. Thank you for the easy to follow recipe.
    Anne Bergold


  • Karla M

    Another great recipe, I made this with garlic mashed potatoes & your asparagus dish!


  • Barbara Martin

    This is a easy recipe and the taste was great. Love the lemon taste. Added more parmesan. My husband did not know what capers are. Now he is very educated in that.


  • Monica

    Perfect recipe! It was a real hit here, full of fabulous lemony, buttery flavor. I made some capellini and tossed it into the saute pan with the chicken and sauce when it was finished to absorb the flavors. My husband loved it!


  • James

    Thank you, this was delicious, even without the capers!

    I had mine with some baby potatoes and savoy cabbage :)

  • Tao

    It was delicious! My boyfriend was very impressed. Very easy to make, economical and delish!


  • Kim

    Made this last night for my boyfriend and it was a winner! I am not a master of the kitchen but I found this easy and fulfilling!


  • Katie

    Thank you so much for this delicious dish! It was insanely easy and save for the chicken, I was able to use standard pantry items. Wonderful!


  • Madeline

    I made this the other night and my Husband and I loved it! Such a simple, delicious and economical dish. Like some of the other comments, I too was stumped on what to serve as a side so I chose pasta with white wine, garlic, parsley and lots of parmesan cheese. It was delicious.


  • eric g

    I have made this recipe twice now and I must agree that it is a deliciously easy dish. Thank you for posting.


  • Devon

    This Chicken Piccata was delicious! I just made it tonight & was floored (& impressed with myself!) I’m reading others comments and am going to try serving over spinach next time and adding in artichoke hearts.

    (also I used Sherry Cooking Wine)


  • Amanda

    This recipe is flawless! I’ve always been wary of trying chicken piccata, but after seeing the picture above, I was convinced to try it. Thanks so much, I love the site!


  • Jenni

    Just wanted to say thank you, Elise. I live in Europe and can not always get the ingredients I need, but I had everything for this recipe. I made it for my roommates last night and we enjoyed every bite. I love all your wonderful recipes.


  • Velveeta

    I made this for the first time ever and it was wonderful. I could not believe how quickly those breasts cooked. I made the whole dinner in a snap.


  • Mike Perry

    My family loves this dish. I add thinly sliced lemons and minced parsley. Serve with fetuccine alfredo. Hmmmm


  • Eric Suesz

    Yep. You are right. This is my go-to dish, and it is phenomenally tasty and easy. Master this, and you will impress. You can also modify this by adding artichoke hearts and spinach — or serving it over sauteed spinach. It makes for an award-winning, different version of scallopini.

  • Beverly Chambers

    I love making chicken picatta, and it was the first dish i had ever made as a young, inspiring chef. I have it mastered and tend to play around with variating the recipe. Zest a lemon in the flour, it adds amazing flavor to the chicken. I like to deglaze the pan with 1/2-3/4 cup of dry white wine for a minute then add 3/4-1 cup of chicken broth. Extra capers and toppped with sliced lemons and parsley. I serve either mixed with a penne pasta or on top of angel hair pasta. Another alternative as a side is asparagus sauteed with fresh garlic and capers to top. Enjoy :-)

    Liven it up a little by adding julienned sundried tomatoes, and fresh diced green onion. Delish!!

  • LC

    I make this all the time and it’s my favorite dish. I always make roasted bell peppers with it.
    I like the sauce to be really tangy so I add one bouillon cube to the water (or wine) and juice from one whole lemon (per chicken breast). It’s very bold and it is great to soak up with bread.

  • LJ

    Love Chicken Picatta, Marsala, Francaise, Limone, Parmesan…
    Great tip for all us busy people!!!
    I buy alot chicken and the fixings for each of whatever sauces you like and have most. I get the ingredients for the sauces ready and then I trim up the chicken, cut thin and then pound to tenderize. I then dredge in egg/water and flour mixture/crumb mixture and will brown in pan, BUT…
    I will figure out my portions of chicken I’d like for each meal and then start to brown in pan, but not cook all the way (3/4). Take the chicken out and put aside to cool. Then I make whichever sauce and put it aside to cool ( so you get the brwn crumbs with…). Then take another pan and start the next set of chicken for next dish.
    Once I am done I put the chicken portions into ziplock bags, and the sauce to go with in separate ziplock and label, etc., etc.
    I then will freeze them. I make sure to freeze the sauce flat for easier thawing. In the morning I will pull out and let thaw while at work and then when I come home all I have to do is the pasta or whatever starch having with, put the chicken in pan to finish cooking, crisp/brown up a bit more and then add sauce and let simmer until cooked through… finish seasoning if need.
    It’s alot of work that one day but so much easier that night! Gives you time to enjoy a glass of wine before the meal. Hope this helps some! :)

    • PS

      This is a great idea!

  • Anne

    I did not have any white wine so I used a dry vermouth – very yummy.

  • Pathfindersgirl

    I LOVE This recipe… I like to also add some julienned sundried tomatoes and either artichoke hearts or even fresh spinach.

  • Dimitrios the great

    Great recipe added some garlic to the sauce and more butter served with angel hair pasta and pecorino romano cheese and boom delicioso!

  • Charis

    Just made this dish for the first time and ready to dig in – it smells amazing! I am serving some pasta tossed in olive oil and a simple spinach, tomato, feta salad as sides.

  • Carol

    I made this for dinner tonight, we’re not fond of capers so left it out. My husband isn’t crazy about lemon dishes, he couldn’t stop eating the chicken and he said it was easlily a $30.00 meal. This recipe is a keeper :-)

  • doodles

    I made this last nite, my dear husband raved how good this was. I left out the parsley. Because I made lime cilantro white rice and roasted carrots. EXLNT!!

  • Kim

    I made this last night and my almost-3-year-old ate as much of this as we did! I used thighs because I bought them by accident. Other than worrying about them being cooked through, they were really tasty. Next time I’ll trim them more (don’t have a meat hammer) so they’ll be more uniform. I served it with bulghar pilaf (went really well with the sauce) and pan grilled asparagus from the farmer’s market.

    Never knew it was so easy to make chicken this tasty so quickly!

  • Tiffany Nicole

    I also meant to say that I didn’t use a “dry” white wine, because I don’t own any. I actually don’t like any “dry” wines; I like them sweet. I used Moscato, which is “technically” a “dessert” wine. DELICIOUS!! A Riesling would probably be just as good- for those of you who also don’t have any dry wines.

  • Tiffany Nicole

    This was absolutely delicious and EASY. I used thin cut chicken breasts, marinated the chicken in herb seasoning & a bit of lemon juice overnight, & increased the amount of oil & butter for frying. I served it w/ Lipton Cheddar & Broccoli rice, and roasted parmesan garlic asparagus.

  • Emily Pyle

    My family LOVES this recipe. I do it a little different after making it so many times. I double the sauce ingredients and also add a tablespoon of flour to my butter before I add it to the sauce. Then the flour thickens the sauce as the butter melts. So easy and delicious!

  • Christopher G.

    This is a great dish. we added wild mushroom and herb couscous and placed the chicken on top of it. Great combo!!!!!

  • Cory

    Instead of pouring the sauce over the chicken, I place the chicken breasts back in the sauce after it has been reduced and then plate the chicken. I also use homemade angel hair pasta as a side, over which I also pour the leftover sauce.

  • Catherine

    I was searching for a recipe for lemon chicken when I stumbled upon your site and the chicken piccata recipe. This recipe is now a family favorite (even for the finicky kids who I scrape the capers off for!) and destined to be a favorite at the fire station when it is my husband’s turn to cook for the crew. I love your website–thank you for the delicious recipes, wonderful photograps, clear directions, and uncluttered/easy to find content. Happy New Year and look forward to discovering new family friendly favorites courtesy of your site!

  • Al Byrne

    This really snapped up the old chicken breast.

    Used thin slices of lemon in the reduction to give some different textures to the meal.

    Served with some boxed Zaritan’s New Orleans style rice…used a table spoon of the reduction to jazz it up.

    Stir fried some green/wax beans with carrot slices in the same sauce pan used for everything else with a slight drizzle of “good seasons” Italian salad dressing.

    My wife loved it.

  • Julie

    I’ve made this recipe twice now. The first time I made it exactly as written, and it was very good.

    The second time I made it, I tweaked it a bit for personal taste.

    I halved the lemon juice and omitted the parmesan because I didn’t like the ‘breaded’ taste with this dish, although I did still lightly flour the breasts. I used 1/2 cup EACH of stock and wine (actually vermouth). And when I whisked in the butter at the end, I made sure the cubes were well chilled, which helped the sauce emulsify just a tad. And I used more butter than called for also, since I upped the liquid content.

    With these changes the piccata was amazing – probably as good as any I’ve had in a restaurant.

    I love this site. And I love reading all of the comments and ideas and family differences.

  • CacciatoreL

    This dish was a hit with my family. I noticed the sauce was a bit thin so I added a few sprinkles of flour to thicken it (not too thick though) and 2 cloves of mined garlic.. It was still a bit tangy for me so I would cut the lemon.. overall it was a great dish!!

  • Joy

    I made this for dinner last night with whole wheat pasta tossed with olive oil, salt and pepper, and asparagus roasted with garlic on the side. Super easy and delicious meal for a novice cooker of chicken (recently lapsed vegetarian). I’ve been going to your site for about a year and have probably made 20 + of your recipes now. Thank you!!

  • Ed R.

    Made this last night and enjoyed this classic dish. Excellent recipe.


  • Nancy

    I am making this chicken picatta recepie Friday night for guests.
    I want to make ahead to enjoy my guests. Can I make all of it ahead and re-heat or can I make part of it ahead?

    I would prep the ingredients ahead of time and then just cook them up quickly once your guests arrive. But that’s just me. I don’t think floured and fried foods reheat well. ~Elise

  • liz

    This was so delish! I just added a little salt and pepper for the sauce. I used cheddar cheese instead of Parmesan cause I didn’t have any. Don’t know if it makes much of a difference but I totally enjoyed it. My bf even commented it was “restaurant material”. LOL. Thanks!

  • kim

    Elise, I was wondering how this meal could be made for 20 and if the sauce could be made ahead of time?


    No idea on the 20. The sauce needs to be made by deglazing the pan that was used to cook the meat. So no, it cannot be made in advance of the meat. Well, it can, but it really will not taste as good. ~Elise

  • Jane

    I made this chicken picatta recipe for the first time tonite. I also sauteed some fresh asparagus and angel hair pasta with garlic and oil as a side dish. My husband was very impressed. It was delish! I will be making it again for my dinner guests. Thank you!

  • Janet

    Just wanted to the vegetarians out there know that Quorn cutlets work quite well in this recipe in place of the meat. Yum!

  • Shelly

    I add artichokes, mushrooms and BACON. YUM!

  • Brenda

    I made this for dinner tonight and it was my most successful picatta ever.

    I used smaller chicken breasts. I didn’t have to pound them so much and I think the end result was a more tender chicken.

    When I went to grab my bottle of capers, I didn’t have enough. So I dumped the capers and brine in a small dish and added a little less than 1 tablespoon of crushed green peppercorns and let them soak for a bit. It added a bit of zing.

  • Nancy D

    Any suggestions on how to make this in advance for a large group – like 40?? I’d love to do it, but don’t know what direction to take.


  • Mrs.D

    Love it!! Thanks so much- my house smells delicious and I look forward to everyone coming home and having dinner. This is the second recipe in 2 days that I have tried from this site and I am in love…thanks, I can’t wait to try a pork chop recipe

  • mervyn burnett

    I make a angle hair pancake with this and its very good. Just put little olive oil on a non-stick pan, spread out a layer of Parmesan top with cooked angel hair pasta, and another layer of Parmesan on top, then flip. Place chicken on top and cover with the sauce. Do not know if pancake is the right word maybe pasta fritta.

  • Natasa

    I tried this recipe last night, but with turkey steaks. It was really, really delicious. So much better than heavy, cream-based sauces people usually pour over meat. And all that despite me forgetting to add lemon juice…

  • Niki from Carmichael

    Love that I found your blog. Tonight was the first time I made Chicken Piccata. It came out delicious. Thank you for the recipes!

  • ari brown

    I was looking around for a citrus/chicken recipe and I am so glad I found this! I haven’t made this in years and I ate more than my fair share tonight. I loved the idea of chicken stock instead of wine. Usually I just keep my left over wine for cooking but pregnancy has made me think of creative ways to sub for the wine in recipes. I know the alcohol cooks out I just don’t have any around. actually liked the flavor of this sauce even better than the wine based sauce. Thank you for this!

  • Tiff

    I love this recipe and make it at least once a week, my other half loves it too. I also make it with Tilapia instead of chicken and it’s delicious too. My other half is not a big fish fan but he will eat it in Piccata sauce.

  • Devin Ann Nielsen

    Yummy! I grabbed brinned green pepper the first night I made the recipe and used the bine. I should have use green olives. Silly me. I made it tonight and double the broth and used fresh Key Limes that were ripe today. Fabulous!



  • Colleen

    I love chicken piccata but had never made it myself. So I searched for a recipe online and found this one. I love easy, and this is super easy and came out so delicious! It rivals the restaurant versions! My family loved it! I didn’t have any lemon juice, so I sliced up a good sized lemon I had in the fridge and it was just fine. Next time I’ll make a lot more of the sauce because I served it over penne pasta and there wasn’t enough sauce. I’ll probably triple the recipe for the sauce next time – and there WILL be a next time, sooner rather than later!

  • T-Dot

    Made this last night. Just substituted dill for parsley, added a clove of garlic to the sauce and thickened slightly with a bit of corn starch.
    Loved it. Thank you!

  • Gretchen

    I just made this recipe using mahi-mahi steaks (frozen packaged from Target) instead of chicken breasts. I did everything the same — except I did not pound the fish! It was unbelievably delicious. My husband, who eats fish once a week ONLY because the MD said to, really liked it!!

  • Dawn

    PLEASE…try this with fresh (raw) shrimp instead of chicken, it’s fantastic!

  • Christine

    I would like to make Chicken Piccata a week ahead of time. Can it be prepared and frozen to be reheated without getting dried out? Appreciate your help.

    Great question. I do not know. But if you try it, please let us know how it turns out. ~Elise

  • Lorraine Romasco

    Thank you so much for yet another delish recipe! Have been using your site for the past few years (thanks to Heidi Harring!). You have become my favorite “go-to” source – this after subscribing to Bon Apetit for 15+ years, shelves of cookbooks and cooking show addictions. Keep those wonderful recipes coming! Lorraine

  • Beth

    What kind of wine do you use in this dish? Last time I made piccata sauce the wine was overpowering. Any good suggestions?

    A dry white wine, like Sauvignon Blanc. A New Zealand Sauvignon Blanc would be great. ~Elise

  • Mick Lasher

    Chicken piccata was a hit last night. I used white wine rather than broth and substituted basil for the parsley. I also added basil with the butter to the reduced sauce prior to serving. The chicken was topped with a little more basil and a lttle (lot?) more cheese.

    Great dish. Thank you

  • Fifi LaMour

    Such a good inexpensive meal, thanks Elise. Funny how we all have a twist on it, too. I tried it with tenders, butterflied and pounded a bit. Same same, just a bit quicker, my mom couldn’t eat a whole breast.

  • mary hall

    I just made it and it’s delicious! I didn’t use the parm cheese though. I like it better without. I used a fresh lemon from a neighbor’s garden and added some brocoli as a side dish. Absolutely delicious & very easy!

  • Teresa L

    I just tried this Chicken Piccata recipe for 2 people and it was great! I’m having a party with 12 adults and 2 kids and thought about buying a tray at our favorite Italian restaurant but I am tempted to make it myself. How do I adjust the recipe to yield for 12? I will also want to make ahead so any tricks so it doesn’t dry up in a warming serving plate?

  • rich

    Instead of pounding the chicken here’s a trick i use. You need to freeze the chicken breasts when you get them from the store. When you decide when you want to make this dish take the breasts out of the freezer the night before and place them in the fridge. In the morning the chicken should still be somewhat frozen but it can be sliced very easily to very thin slices with a sharp knife. Be careful though. Put semi frozen slices in the fridge until it’s time to make the dish later on…

  • Douglass

    I was searching for lemon recipes because I have so many growing in my backyard in Hawaii. This was so good. Any other suggestions for good use of lemon?

    Look at some of our lemon recipes and lemon chicken recipes to start. ~Elise

  • Chef Christian Hale

    When I prepare this dish, I like to add a few tablespoons of local honey to the sauce. It doesn’t over power the tartness of the lemon, however it does add a new depth to the overall flavor.

  • Yana

    My husband and I made this tonight and it was excellent! We skipped the parsley and thickened the sauce slightly with some leftover flour/cheese mixture from the chicken; served over angel hair. Yum!

  • miausmama

    This dish turned out to be very rich. We substituted chicken thighs for the breasts, and served it all over brown rice with a side of steamed broccoli & cauliflower. Delicious, and the house smells so good! Thanks, Elise! As a new subscriber to your blog and longtime visitor, I look forward to trying many more of these delicious recipes.

  • Ben

    I made this tonight and it got rave reviews. Even my mother, who claimed not to like the combination of citrus and chicken, enjoyed it. We served it with boiled potatoes with butter and parsley and asparagus roasted with a bit of olive oil, salt and pepper.

  • Blobbi

    My sauce seems very thin, is there a way to make it thicker?

    Chicken piccata sauce is essentially a butter sauce which is thin; it has nothing in it to make it thick. If you want to thicken this type of sauce you can either add a little cream, a little corn starch, or a little flour, and then just cook until the sauce thickens up a bit. ~Elise

  • Chris

    I learned this dish a few years ago, and just had to look it up to re-familiarize myself with the sauce part… I always serve polenta in small cakes, as the starch; and green beans seared in garlic, salt, pepper, and olive oil as a vegetable. It makes for a pretty good presentation, and if you put the green beans in the same skillet you just finished deglazing for the sauce, it all finishes up at the right time. :)

  • Anita

    This recipe is SOOOO good! and so easy! I made this with these mashed potatoes I make where I take frozen spinach and cook with a little water, pepper flakes, garlic, and onion until all of the liquid is gone, then add it to mashed potatoes with sour cream, butter, shredded cheddar and salt. It complimented the chicken piccata perfectly- and tasted great with the sauce!
    The spinach mashed potatoes make awesome tater cakes the following day too! The Piccata sauce makes a great gravy for the tater cakes if you add a touch of dill.
    This Chicken Piccata recipe was so good that my husband begged me to make it again the following night….truly a keeper!

    • Vicki

      What type of shredded cheese do you use for the potatoes Anita? They sound delicious!!

  • Lauren

    This dish was fantastic! I could eat capers simmered in butter and white wine as a snack and this whole dish satisfied my caper craving. I had to alter the flour part because our family eats gluten-free, due to celiac disease. I used garfava flour and it tasted delicious. I was shocked how easy it actually was to make. Thank you for sharing an easy but wonderfully scrumptious meal.

  • MM

    Side dish – We just had asparagus prepared stove top, simply with butter, salt, and pepper per an Epicurious recipe from a couple of weeks ago. With a nice green salad and wine, quite perfect! And thanks for all the lemon ideas for the piccata. I like the ideas of the sweet ones baking on top. I’m going to try this same recipe with veal!

  • Bobby Peru

    A great trick I learned a while back (that’s both tasty and looks great too!):

    Take one of your lemons, cut off a little of the ends then slice the lemon from pole to pole. Next, take one half and slice it into thin slices. toss these in when you add the chicken stock and let them simmer in the sauce while it reduces. Once it reduces by half, then add the reserved lemon juice. The final product will have a little more complexity, and the slices of lemon cook to a delicious softness – they look very nice topping the chicken and you can eat them peel and all!

  • josh

    I served this last night, substituting calamari steaks for the chicken and accompanied it with steamed broccoli seasoned with lemon zest. It was a hit! Thanks.

  • Janet V

    I love this dish with zucchini, carrots, onions shredded on a cheese grater (or a food processor to similar size, the larger side of the grater) and sauteed very briefly in Pam with garlic. It sops up the sauce perfectly. Mmmm, probably gonna cook this this weekend.

  • Mele

    Ahhh this dose bring back memories. Where I grew up there was an Italian place that made this exquisitely and always served it over garlic-buttered noodles. This takes me back! I must try this myself.

  • amy mom of 5

    I made this for dinner last night and my family loved it! I forget how simple this really is and how much we really love it. I will be making this again soon.
    One of our favorite “must haves” is Sloppy Joes. I brown up some hamburger, drain it, then put it back in the pan and add 1 can of tomato soup and 1 small jar of salsa, mix well till heated through. Serve over toasted hamburger buns open faced with shredded cheddar cheese on top. My kids love to have tater tots with this as well. Thanks for all the great recipes!

  • katy

    There are a few things I always keep on hand because they can make the easiest last-minute meals! 1) Arborio rice, parmesan, and frozen spinach and/or canned artichokes, for risotto; 2) San marzano tomatoes and fresh garlic for tomato sauce or a ragout; 3) Puff pastry, parmesan cheese, and any vegetable for a quick tart; and eggs, parmesan and veggies for a super easy frittata.

  • Lisa S.

    Ok, half the recipe is what Elise posts, the other half is always in the comments (e.g., the various variations to the recipe and sides).

    I’d offer you leftovers of tonight’s dinner, but there aren’t any. Yum! I was going to make it with egg noodles and steamed broccoli but I changed my mind as I saw some AP potatoes in the pantry that needed to be used up so I made it with baked potatoes and peas. Peas with the capers was a bit “round” but the green was pleasing and I was in the mood for peas.

    And this recipe is just so easy I can’t believe I haven’t made this before!

  • Beth

    You can totally sub tofu for the bird, too, with this recipe! Mine take is slightly different, but essentially the same —

  • tifani

    I love Chicken Piccata as well. I usually make extra sauce and serve the chicken over angel hair pasta. Then, all you need is a side vegetable!

  • waisze

    This is my go to recipe. I almost always have all the ingredients on hand. I usually serve it with a side of pasta. I like to mix baby portabellas in the sauce just to have a veggie. Your presentation of the dish looks fab as always.

  • Jennifer

    You can also swap out the chicken for boneless pork chops, and instead of butterflying them, simple pound them out to about 1/4 inch thickness.

  • Bridget

    This sounds delicious but I am allergic to citrus fruit (lemon, lime, orange, grapefruit). How could I make this there a good substitute?

    • D Scott

      Add some acidity with a splash of vinegar – I’d use white wine vinegar to start.

  • Michelle

    RE: William Pitcher: PORK! Thanks! I’d forgotten about the superb lemony pork cutlets from a nearby restaurant!… a little dill or perhaps sage, and … oh, my I’ve got to get to the market!
    Elise, how gracious of you to share your knowledge and allow us all to add ours! Thanks for the gathering place!

  • michael bash

    I love all the business about parsley vs. dill and capers/olives/anchovies. Essence of our art. Anybody who can read and get to the market can cook. Elise here is taking care of what to read, and then there are the choices/changes. If you prefer olives to capers, change it – only the question of kind, pitting and chopping. As you grow in your private kitchen kingdom, you learn what can work. The 3 above all sound good if that’s what you want, cherries in heavy syrup probably not, chunks of watermelon … you decide. Hoca

  • ginny

    This came out really well tonight! I saw it this morning, after wondering what to do with the two chicken breasts we had defrosted in the fridge overnight. The only thing I didn’t already have were the capers.

    My choices were capers in vinegar, or capers in balsamic vinegar. Hmm. What would Elise do?

    Thinking the extra flavor might be all right, we made the sauce with the balsamic ones. It came out pretty strongly flavored and dark, but quite tasty with the chicken. Until I use up the jar, I’d cut back on the capers by about half. I loved it, but my husband’s initial reaction to a taste from a spoon was pretty comic. The chicken was delicious and very rich — I might experiment with cutting back on some of the butter, but it did make the sauce taste pretty luxurious.

  • Adam

    Oh this looks quite glorious. I would probably pair this with grilled/broiled fresh asparagus too– something light but flavorful. Also, what do you guys think about adding a chopped green olives to the deal? Dice up some anchovies as well. Too much?

  • Heather

    My mom just served this last night when I went to my parent’s house because it’s one of my favorite dishes. She always serves it over egg noodles with some butter and some of the sauce from the chicken. It’s delicious!

  • linda

    This is one of my favorite recipes. Brocolli, Brussel Sprouts, Fresh sauteed Spinach go wonderful with Picata. Cranberry sauce, Apple sauce or any fruit make a complete meal. This Picate sauce can be used on Veal, over hamburgers but especially with Chicken Breasts.

  • William Pitcher

    This is one of the classic recipes that probably
    used veal scallopini, but the recipe works with
    thin pork cutlets as well as chicken. Goes well with
    spaghetti. In Europe they serve thin French fries
    with the meat. It’s delicious any way you have it.

  • Elle Kasey

    Once again, you inspired my dinner and it was wonderful. Thank goodness one of us is thinking about what to make!

  • StephA

    Try adding a little fresh dill instead of parsley. It adds a little more “zip” and goes well with both capers and artichoke hearts.

  • Kathy

    Great recipe. I make it for our family on a regular basis, but use turkey cutlets. You can save time by not having to butterfly the chicken breasts.

  • KHo

    My variation is to pound the chicken, rather than filet. And add thinly sliced lemon wheels to the pan while cooking because they actually turn “sort of sweet” as you cook them, and depending on your palate, you can eat them.

    I like the idea of adding the cream as one reader mentioned, that sounds like a nice touch.

  • Taiyyaba

    I add sauteed mushrooms to the sauce if I can (creminis, usually).

    Side note – Whenever I’m doing anything with chicken cutlets, I always marinate them in ranch dressing beforehand, for a few hours if you can. It’s basically like the buttermilk treatment for fried chicken, but even better – it makes the chicken flavorful and very, very soft. Also, doing it this way means it’s already moist when you go to dredge it in flour or breadcrumbs. I’ve done this very successfully for chicken parmesean, piccata, or even just before i dredge and pan fry for sandwiches.

  • Mar

    I love chicken piccata! So easy and so tasty. I have never used the flour coating, though I should because it looks tasty. I use lemon basil instead of parsley because it adds extra lemony flavor.

  • Cindy

    This is my absolute favorite – and I agree that pounding the chicken is a step that can’t be skipped. I never make it because it never quite measures up to my dad’s, he can spend most of an evening pounding chicken and getting everything ready (to feed five, with leftovers), and he always ends up with the most amazing meal I have ever had. The wine is necessary, and we usually serve it with a little pasta, angel hair or something equally light. I believe shallots make their way in somewhere, as does a little garlic, and they add even more dimension to the flavor. Yum!

  • Lydia (The Perfect Pantry)

    Because I rarely eat veal, I love this piccata variation that’s made exactly the same way. Delicious!

  • Cary

    Definietly a favorite: love this treatment for salmon and veal as well. Try some rubbed sage in the flour mix. Artichoke and mushroom sautee is a great side with some orzo or cous cous.

  • TC

    Re: side dishes

    My Mom makes this all the time, it’s a family favorite. She serves it with green beans topped by simple marinara sauce, yum. Add a green salad and bread- no one leaves hungry.

  • Elle

    This looks fantastic! And I always fillet chicken breasts for any dish I’m using them in. They cook faster so they don’t dry out. Makes a huge difference.

    I’m always amazed, too, that a few simple ingredients can be morphed into a fabulous meal.

  • Lulu

    Wonderful recipe. I do this regularly but add some grated lemon rind to the flour and parmesan and a little light cream to the sauce – delicious!

  • jonathan

    Chicken Piccata/Marsala/Francaise.

    The ‘Holy Trinity’ of quick Italian chicken dishes, and everyone should know them. A simple swap out of some on-hand ingredients yields something new and delicious each time.

    I’m of the school that says you should purchase regular (thicker) chicken breasts, and then pound them thin, if even just for a few whacks. The process always seems to tenderize the meat more. That, and stores generally charge an extra $1-$2/pound just to slice them thin. Compare pricing next time. If that’s not enough reason to do this simple step on your own, I don’t know what is.

    Bonus! If you’ve had a particularly bad day at work, visualize your boss/co-worker on the chicken. Makes the beating a little more satisfying.