Chicken Piccata

Chicken Piccata

Savor the rich and savoury flavours of Italy with this classic Chicken Piccata, a dish that promises to transport your taste buds straight to the heart of Italian cuisine. Tender, pan-seared chicken breasts are enveloped in a velvety lemon butter sauce, enhanced with briny capers and a splash of white wine, creating a harmonious blend of bold flavours.


  • 3 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup (30g) all-purpose flour
  • 1/2 c. extra virgin olive oil, divided
  • 6 Tbsp cold unsalted butter, cut into pieces
  • 1/2 c. dry white wine
  • 1/2 c. low-sodium chicken broth
  • Juice of 1 lemon
  • 1 (3.5 oz) jar of capers, rinsed
  • Lemon wedges, to serve

Method of cooking:

Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with kosher salt and freshly ground black pepper.

Dredge the chicken in all-purpose flour, shaking off any excess.

In a large frying pan, heat half the extra virgin olive oil over a medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove to a plate and set aside.

In the same pan, add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer and reduce by half, about 2 minutes.

Add the chicken stock and lemon juice and bring to the boil.

Reduce the heat to low and whisk in the cold unsalted butter, a little at a time, until the sauce is creamy.

Stir in the rinsed capers and return the chicken to the pan. Cook until heated through, about 1 minute.

Serve with extra lemon wedges on the side.

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