Chicken Piccata

This is a delicious and simple weeknight recipe, using one of the world's favourite proteins – chicken. Importantly, we are using flavor combinations to create something delicious here. A tangy/sour lemon butter sauce, matched with salty capers!
Time 45 minutes
Servings 4
Difficulty Easy




  • 2 Chicken breast, boneless
  • To taste Salt
  • ½ cup Flour, all-purpose
  • 3 tbsp Olive oil, extra virgin
  • 4 cloves Garlic, smashed
  • cup White wine, dry
  • 1 tbsp Capers, drained and chopped
  • ½ cup Water
  • 4 tbsp Butter, unsalted
  • 2 tbsp Lemon juice 
  • For garnish Parsley, chopped
  • For garnish Lemon wedges


  • Slice chicken in half, crosswise, making 2 cutlets per chicken breast. Lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" / 65mm thick). Season with salt.
  • Place flour in a medium bowl. One at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
  • Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken cutlets, without moving them, until browned underneath, about 2 minutes. Work in batches if your pan is not big enough to hold all the cutlets - do not overcrowd.
  • Turn and cook other side, just until chicken is nearly cooked through - about 30 seconds. Transfer to a plate.
  • Reduce heat to medium. Add garlic and remaining 1 tbsp olive oil to skillet and cook, stirring often, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of pan, until liquid is almost completely evaporated, about 3 minutes.
  • Add water, then butter. Swirl pan vigorously while the butter melts to help form an emulsion with water, about 1 minute.
  • Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Top with parsley and serve with lemon wedges.