Quick Chicken Piccata

Quick 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.
Prep Time10 mins
Cook Time25 mins
Total Time1 hr
Course: Main Dish
Servings: 4 servings


  • 4 boneless chicken breast halves
  • 2 pinches cayenne pepper, or to taste
  • 1 tsp salt and ground black pepper to taste
  • 1 cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 tablespoons capers, drained
  • 1/4 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4 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; 18.2 g total fat; 87 mg cholesterol; 224 mg sodium. 8.4 g carbohydrates; 24.7 g

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