Recipe by Chef John
"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."
Watch video tips and tricks
skinless, boneless chicken breast halves
cayenne pepper, or to taste
salt and ground black pepper to taste
all-purpose flour for dredging
fresh lemon juice
cold unsalted butter, cut in 1/4-inch slices
fresh Italian parsley, chopped
I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so I may have added more :) It is a quick, but quite gourmet week night dinner. Even the kids loved it. I did run into a problem when we discovered there was none left though!
I followed the recipe, but want do it again. Way too lemony, no depth of flavor. Sauce didn't thicken, had to add flour. Waste of time.
I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained, I added about 1/3 cup of olive oil to the pasta pot, a half a stick of butter, more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish, then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM.
Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and finished it off by baking in the oven after spraying the chicken with some olive oil Pam. (I wanted to have some flavor from the chicken in the pan before de-glazing & making the sauce!) Also used Smart Balance Spread instead of butter. My wine was a light and fruity Pinot. This was outstanding on whole wheat angel hair pasta and despite taking some healthy shortcuts, tasted like I was cheating on my healthy eating plan! Thanks for sharing! :-)
Simple and tasty! I followed the recipe as is and used a sauvignon blanc/chardonnay that I had on hand and it was delicious. If you are not as fond of lemon then cut back a bit on the lemon juice but I love it so I used the exact measurements. This will be one of my go to recipes in the future. It is great with any pasta.
I made this for dinner tonight and it was good. The one thing that I didn't like was how tart the sauce was. When I make this again, and I will, I might leave out the lemon juice or at least decrease it. A change that I did make was to season the flour instead of the chicken. The kids enjoyed this dish and soaked up the extra sauce from their plate with good, crusty french bread.
I found this recipe on the front page today when I was completely at a loss for what to make for supper. I had chicken defrosting at home, so I started the video showing the preparation. It looked so easy, so I decided to give it a go.
Wow, we were surprised. From such a simple base, add a rich-seeming sauce and this chicken was delightful. A simple, tart flavour went very well with our rice and steamed vegetables. My wife is counting calories, so she was initially concerned, but we dodged that bullet by drizzling the sauce over the chicken, rather than finishing it in the thickened sauce.
Very pleased with how easy and tasty this recipe was.
Once again, Chef, a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts, and because it's just the two of us, we'll have enough left for a delicious sandwich tomorrow. Thank you ever so much! Love this stuff! No changes!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Piccata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 164
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a classic Italian chicken dish.
What's cooking in Humble, Texas? Sara's tangy chicken piccata.
This tangy chicken dish is ready in about 30 minutes.