Chicken Piccata By CCheryl

Chicken Piccata By CCheryl

5 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

This is a really good recipe and i hope it becomes a favorite for you also!


4 chicken breasts; pounded thin
1 Salt
pepper; to taste
0.25 cup italian bread crumbs
1 cup flour; as needed
3 tablespoons Olive oil; as needed
1 cup Dry white wine
1 cup chicken broth
2 tablespoon Capers
2 tablespoon parsley; chopped
2 lemons; Juiced
2 tbsp Butter

Original recipe makes 4



Wash chicken, Season the chicken lightly with salt and pepper. Dredge in flour and bread crumbs mixed, on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter.

Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter.

Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and reduce it, (you may add cornstarch mixed with little water to thicken) and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,

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Cheryl's Chicken Piccata


Chicken Piccata

Calories Per Serving: 668 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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An excellent dish that rivals any restaurant version! I increased the broth to 2 cups and added garlic to kick it up a notch. The use of bread crumbs resulted in a cleaner presentation, added a hint of extra flavor missing from most piccata recipes, and helped prevent the chicken from sticking to the pan.
sHellsKitchen 4m ago

Lemony good!
tamdabombmom 2y ago

My husband said that this chicken piccata was as good as any he has had in a restaurant. I was able to make gluten free by using all gluten free ingredients. This will definitely go in my favorite recipes in Big Oven.
DeeDeeto2 3y ago

This delightful dish is bursting with flavor and was prepared in about 30 minutes...perfect for a weeknight meal. The only alterations I made was to remove the tenderloins and butterflied the chicken breast prior to lightly pounding them to a 1/4-inch thickness, and to season the breading mixture with salt and pepper. I sautéed the cutlets about 3 minutes per side, achieving a golden brown coating and moist, tender, perfectly cooked chicken. The pan sauce was light and flavorful, combining the saltiness of capers with an assertive lemon accent. We served the chicken piccata and sauce over pasta, along with pan-seared asparagus, a simple tossed salad, and fresh-baked rustic country baguettes.
sgrishka 6y ago

[I posted this recipe.]
CCheryl 6y ago

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