Lemony Chicken Piccata

I love all the flavors in chicken piccata, the assertiveness of the garlic, the aroma from the white wine, the saltiness of the capers, and the acidy of the lemon. A perfectly balanced dish.

Chicken Piccata

  • 2 lbs boneless chicken, pounded

  • ½ cup flour (for dredging)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • Olive oil (about 6 TBSP or enough to cover the bottom of the pan) + more if needed

  • 2 cloves minced garlic (about 1 tsp.)

  • ½ cup white wine

  • ¼ cup lemon juice

  • 3 - 4 cups chicken stock

  • ½ of a lemon (cut in half again and then sliced thinly)

  • 1 ½ TBSP capers

  • ¼  cup parsley, chopped

  • 2 TBSP butter


In a 10 inch, non-stick skillet, heat the oil at medium-high heat. Trim away any fat from the chicken. Using a mallet, pound the chicken evenly to ½ inch thick. Season flour with salt and pepper and mix. 

Dredge chicken in flour and brown chicken on both sides (about 2-3 minutes per side or until golden brown). Do not overcrowd the pan. Work in batches, removing browned chicken to a plate. Add more oil to the pan if needed. Once all chicken is browned and out of the pan, discard remaining oil. 

Quickly sauté garlic in the pan stirring to prevent burning (about 1 minute). Deglaze the pan with white wine. Let the wine boil for a few minutes. Add the lemon juice, 3 cups of chicken broth, sliced lemons, capers, and parsley. Cut browned chicken pieces in half. Once liquid comes to a boil add the browned chicken (and the juices from the plate) and lower heat to a simmer. If the chicken stock does not cover the top of the chicken add remaining stock. Simmer for 20-30 minutes or until chicken is tender. Finish with butter. Let the butter melt into the sauce and gently stir. Taste and reseason if needed.

Cook’s notes:

The sauce is incredible. It thickens a little as it simmers. It’s lemony and unctuous. It would be such a waste not to sop-up every last drop. I suggest serving this dish over rice - maybe some risotto perhaps.


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