Recipe by LROHNER
"This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
skinless, boneless chicken breast halves - trimmed and cut in half crosswise
dry white wine
chopped fresh parsley
I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks!
careful not to add so much lemon and the kids didn't like the capers :(. other than that, the recipe was yummy. I cut the chicken into medalions and pounded flat each medalion. perfect.
This is excellent! The only change I made was to use half the amount of chicken and cut the breasts into medallions, pounding them approximately ¼ inch thick. Next time I would use half the amount of flour mixture for dusting the chicken.
I just made this recipe for dinner tonight! It took so little time to cook and we absolutely loved it. Chicken came out very tender. I did not have capers, but it was wonderful without them. Will be making again
I think the trick to making good chicken piccata is to really pound the hell out of the chicken. I made this for dinner tonight; I used 2 quite large boneless skinless chicken breasts (1.4 lbs total) and ended up with 15 pieces after I pounded it and cut it up (I just use kitchen shears to cut up chicken, they make it super easy). I had to use 2 very large skillets to cook it all. Also, I dip my chicken pieces in egg first, then flour (both mixed with salt & pepper), then let them sit until the egg and flour have kind of mixed together into a paste before cooking them. Don't be afraid to turn up the heat a little... I melt the butter on a 6, add the chicken, let it brown about 5 minutes, turn it, brown it on the other side 5 minutes, then add the lemon juice and wine, turn down the heat to low and don't bother removing the chicken, but I do cover it at this point. I don't add the capers until the end, and I turn the chicken one more time to coat it in the beautiful brown sauce that has formed! It has taken me quite a few tries to perfect this but tonight I can honestly say it was better than my favorite restaurant!
I made this recipe last night. Absolutely amazing. I did add extra lemon juice, wine, and capers... and a little corn starch to thicken the sauce. I also purchased already thinly sliced chicken breasts. Served it over angel hair pasta and it was perfect.
Delicious! One thing I will do different is double the sauce. It was so yummy spooned over my pasta! will make again!!
Made the recipe as written. Perfect. Even the picky eaters ate it all!
* Percent Daily Values are based on a 2,000 calorie diet.
My Best Chicken Piccata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Mushrooms take classic chicken piccata to new heights of flavor.
See how to make a classic chicken dish with a tart lemon-butter sauce.
What's cooking in Humble, Texas? Sara's tangy chicken piccata.