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+ servings

Classic Chicken Piccata

Servings 4


  • 2 boneless skinless chicken breasts - butterflied, then sliced the whole way through.
  • Kosher salt and freshly ground black pepper
  • 1 cup of all-purpose flour
  • 4 tablespoons of butter
  • 2 tablespoons of extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 cup of chicken stock
  • 1/2 cup of dry white wine
  • 1/4 cup brined capers
  • 1/3 cup freshly chopped parsley


  • Season the chicken breasts with Kosher salt and pepper.
  • Dredge the chicken in flour. Shake off excess flour and set aside.
  • In a large skillet over medium heat, melt 3 tablespoons of butter with 2 tablespoons olive oil.
  • When the butter and oil start to sizzle, add the chicken and cook for approx. 3 minutes.
  • Once the chicken is browned, carefully flip and cook the other side for another 3 minutes.
  • Transfer the chicken to a plate. Set aside.
  • Remove skillet from heat and add the lemon juice, chicken stock, capers, and white wine.
  • Return to heat and bring to a boil. Scrape up the brown bits from the pan for extra flavor.
  • Check for seasoning.
  • Return the chicken to the pan and simmer for approx. 5 minutes or until the interior of the chicken reaches 165 degrees F.
  • Transfer the chicken to a platter.
  • Add remaining tablespoon of butter to sauce. Add another splash of wine and/or stock if needed. Whisk vigorously.
  • Drizzle the sauce over chicken and garnish with fresh chopped parsley.
  • Serve on it's own or over pasta.


I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it. You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.