Chicken Piccata

This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.

Servings: 4


  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 lb Boneless chicken breasts , pounded to even thickness
  • 1 tbsp Olive oil
  • 1/2 cup White wine
  • 4 tsp lemon juice
  • 1-2 tbsp Butter
  • 2 tbsp Capers


  1. Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
  2. Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160°F. Remove from pan.
  3. Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
  4. Serve chicken with sauce and capers spooned over the top.