Go Back
Classic Italian chicken piccata recipe
matthewcutolo

Chicken Piccata

Chicken Piccata is a classic Italian-American dish made with lightly floured chicken cutlets seared until golden, then finished in a bright lemon, white wine, and caper sauce with a touch of butter. It’s quick, elegant, and perfect for both weeknight dinners and entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs chicken breast
  • 1 cup all-purpose flour for dredging
  • 2 tbsp butter
  • ½ cup dry white wine pinot grigio or sauvignon blanc
  • ½ cup chicken broth
  • Juice of 1 lemon
  • 2 tbsp capers rinsed and drained
  • 2 tbsp fresh parsley chopped
  • Salt and pepper q.b.
  • Olive oil q.b.
  • Lemon slices for garnish

Method
 

  1. Slice the chicken breasts horizontally and pound them thin until evenly flattened.
  2. Season both sides of the chicken with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3–4 minutes per side until golden brown. Work in batches if necessary so the pan does not become overcrowded.
  4. Remove the chicken from the skillet and set aside on a plate.
  5. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan.
  6. Add the chicken broth, lemon juice, and capers. Bring the sauce to a simmer and allow it to reduce slightly for about 3–4 minutes.
  7. Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for another 2–3 minutes.
  8. Remove the pan from the heat and whisk in the butter until the sauce becomes smooth and glossy.
  9. Finish with chopped parsley and garnish with lemon slices if desired. Serve immediately.

Notes

Chef’s Tips 

Pound the chicken evenly so it cooks quickly and stays tender.
Avoid overcrowding the pan when searing the chicken. Cooking in batches helps the chicken develop a golden crust instead of steaming.
Whisk the butter into the sauce off the heat to create a smooth, emulsified finish.
A dry white wine such as Pinot Grigio or Sauvignon Blanc works perfectly for this sauce.