Quick Chicken Piccata

Chicken Piccata
Chicken Piccata

Quick Chicken Piccata

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice. By Chef John Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 4 Yield: 4 servings
Prep Time 10 minutes
Cook Time 15 minutes


  • 4 skinless boneless chicken breast halves
  • cayenne pepper or to taste
  • salt and ground black pepper to taste
  • all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 tablespoon capers drained
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 3 tablespoons cold unsalted butter cut in 1/4-inch slices
  • 2 tablespoons fresh Italian parsley chopped


  • Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  • Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  • Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  • Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  • Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  • Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  • Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.


Nutrition Facts
Per Serving: 321 calories; protein 24.7g; carbohydrates 8.4g; fat 18.2g; cholesterol 87.5mg; sodium 223.6mg.

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