Suzanne's Chicken Picatta

Ready in 25 minutes

Thin chicken cutlets browned with a flavorful, tangy sauce

"Try adding some crushed or chopped can tomatoes. Do not drain the juice add it with this recipe. Also add chopped garlic, the kind you get in a jar from grocery store. Also a little more butter . I have made this from a different recipe and when you add the tomatoes and garlic if you use enough tomatoes it will make a sort of sauce that you can then serve over noodles. I use penne. You can also bread the chicken before you cook it."

- ncqt

Top-ranked recipe named "Suzanne's Chicken Picatta"

4.3 avg, 20 review(s) 94% would make again


Are you making this? 
2 Medium Skinless, boneless chicken breasts
1/4 teaspoon kosher salt; - to taste
1/2 teaspoon Black pepper; - fresh ground
2 tablespoons Olive oil; EVOO
1/4 cup White wine
2 tablespoons Capers
2 teaspoons Lemon juice
1 tablespoon Butter

Original recipe makes 4 Servings



Directions: Rinse the chicken and pat dry. Slice the breast in half through the middle. Place each slice between two layers of plastic wrap and pound until 1/4 " thick. Season each piece with salt and pepper.

Place the olive oil into a skillet and heat over medium flame. Add the chicken breasts and brown for 2 minutes on each side. Set aside in a warm oven.

To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes, stirring constantly to scrape brown bits off bottom. Stir in capers and lemon juice. Remove from heat and add the butter, stirring until melted. Add salt and pepper to taste. Pour sauce over chicken and serve

Each (1/2 breast) serving contains an estimated:

Cals: 156, FatCals: 93, TotFat: 10g

SatFat: 3g, PolyFat: 1g, MonoFat: 6g

Chol: 39mg, Na: 340mg, K: 157mg

TotCarbs: 1g, Fiber: 0g, Sugars: 0g

NetCarbs: 1g, Protein: 13g


This recipe lends itself to tableside preparation if you like to show off. Sometimes I use a bit of brandy in addition to the wine just to create some flames while deglazing thre pan.

Verified by stevemur

Quick dinner with great flavor! photo by crystaloliviadelgado crystaloliviadelgado

photo by promfh promfh

Calories Per Serving: 175 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " arnie32 arnie32

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Reviews for Suzanne's Chicken Picatta

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We love this! Quick & delicious on a busy night!
Lshifflett 1 month ago
I just made this. I did not have everything I needed but I gave it a shot anyway. What I came up with was very tasty, so I'm sure the original is even better.
singleguy55 7 months ago
It was good and fast to make. I thought, maybe a little cream and a little cornstarch, but it was actually really good without the added calories. Instead of real butter i used organic, soy free, lactose free earth balance and it was yummy served with angel hair pasta tossed with grated parmesan and roasted Asparagus.
bambisworld 8 months ago
Really good
juanleiva 1 year ago
fafi 1 year ago
Tasty!! Couple notes on making this even more scrumptious... 1. Use the butter to sauté fresh mushrooms on the side. Set the mushrooms aside and then add the capers/lemon juice to the residual butter. 2. After sautéing for a while add a half cup of cream. It will make the sauce go even farther. Add a teaspoon of cornstarch and stir.
Cgeorghiou 2 years ago
It was good! Only thing it needs is to add real lemons (sliced) to bring more flavor!
MrsDedrick 2 years ago
Ok, absolutely awesome! I added a light breading to the chicken. Everything came out perfect!
ahkahn 2 years ago
Very easy to prepare and delicious.
VapingBeans 2 years ago
I liked it. Guests liked it. Chicken was tender. Loaded with flavour.
Buddercup 2 years ago
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