- ⅓ cup all-purpose flour
- salt and ground black pepper to taste
- 1 pound thin-sliced boneless, skinless chicken breast
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice
- ¼ cup white wine
- ¼ cup chicken stock
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Season flour with salt and pepper. Dredge chicken in flour to coat. Tap gently to remove loose excess flour.
- Melt 2 tablespoons of butter with olive oil in a large skillet over medium heat. Cook chicken in hot butter mixture until golden brown, about 4 minutes per side; remove to a plate and cover to keep warm.
- Mix lemon juice, wine, chicken stock, and capers together in the skillet; bring to a boil while scraping browned bits of food from the pan; cook for 1 minute.
- Return chicken and any juices from the plate to the skillet and simmer in sauce until chicken is cooked through, about 3 minutes. Remove chicken to a serving platter.
- Melt remaining 2 tablespoons butter in the sauce; stir.
- Pour sauce over chicken and garnish with parsley to serve.
If you or your family have gluten sensitivities, try coating the chicken in cornstarch or your preferred gluten-free flour mix instead of all-purpose flour. Using cornstarch results in an even crispier, crunchier exterior and seals in moisture in the meat.
What others are saying
Sam Dalton says:
Classic chicken piccata! So delicious, love the lemon flavors. This is also my wife's favorite dish, she loves it when I make it. It goes perfect with sautéed spinach.
Laura Griffin says:
I love chicken piccata, but this was my first time making the recipe! It was so easy, why didn't I try it sooner? Such a classic Italian dish, and it was incredible. My boyfriend and I ate the entire thing! This is perfect for weeknights and date nights. I can't wait to make it again!
Sheila Long says:
Classic chicken piccata! I didn't use the capers though. If you really love the lemon flavors you can add a little lemon zest on top for garnish.
Jeremy Hughes says:
My wife has a gluten allergy, so I coated the chicken in a gluten free flour mix instead. I should have used cornstarch though. The chicken wasn't as crispy as I would have liked. Next time I'll use cornstarch.
Jenny J says:
Seasoned the chicken with garlic powder and onion powder, and served it with cauliflower mash and sautéed green beans. Really good dinner!