Chicken Piccata with Capers Recipe -
Chicken Piccata with Capers Recipe
  • READY IN 25 mins

Chicken Piccata with Capers

Recipe by  

"This is a quick and easy recipe for chicken piccata with a caper sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  3. Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  4. Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  5. Drizzle sauce over and around the chicken; garnish with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2015

I was a little hesitant to try this because It had so few ratings but I made this for my husband last night and he really loved it. The only thing I did differently was I cooked the sauce and chicken together instead of taking out the chicken and pouring the sauce later. I think it allowed the chicken to absorb more of the flavor. Anyway, give it a try because this is a winner!

Most Helpful Critical Review
Dec 15, 2014

I made this recipe without dredging the chicken in flour (as I was looking to make a grain free dish). I sauteed seasoned chicken tenderloins in coconut oil. I served it over baked spaghetti squash with a little shredded parmesan on top. Both my husband and I found the sauce to be too lemony and/or tart. However, it was a good base. I will make it again, but next time I will probably cut the lemon in half, decrease the capers and add some butter (which perhaps I was missing because I didn't cook the chicken in butter). Thanks for sharing this.


19 Ratings

Apr 19, 2015

This recipe has been a classic and is very simple to make. This recipe incorporates all the proper flavors , the white wine being a very nice touch for the sauce. Haven't changed a thing, comes out perfect every time! However sometimes for faster cooking I will use chicken tenders vs chicken breasts.

May 05, 2015

This recipes is a keeper.

Nov 28, 2014

Simple and quick, this makes a flavorful dish, wonderful served over pasta.

Jun 23, 2015

This recipe was so quick and easy. The hardest part was hammering the chicken. I think I'll make this more often. This will be forwarded to my son. He doesn't cook much, but it's easy, it's quick, and the end results will impress his company.

May 27, 2015

I added more wine to deglaze the pan so the sauce wouldn't be too tart, per other reviewers' comments. Using chicken tenders, the meat cooked evenly and in smaller portions which made sharing with the kids easier. We enjoyed this recipe and will make it again.

May 21, 2015

Yummy! I made this for company and put it over spaghetti squash, like one of the reviewers mentioned- delicious! The lemon makes the dish taste nice and light and the wine compliments it beautifully. I will definitely be making this again!


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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