Chicken or Tilapia Piccata

Total Time
Prep 10 mins
Cook 10 mins

Lemony, buttery...delicious!!!!!!!

Ingredients Nutrition


  1. Dust fillets with salt and pepper and dredge in flour.
  2. Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan.
  3. Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste.
  4. Add chicken/fish back into pan. Add parsley.
  5. Serve on a platter with sauce.
  6. Enjoy!
Most Helpful

I have made this several times, but never with chicken yet, and it always turns out great! Only thing I've done different is the use of the lemon juice that comes in the plastic containers. I'm sure it would be even better with fresh lemon juice but I rarely buy lemons. It's definitely a keeper!

Kagemi December 18, 2009

Great recipe. Added a twist to our healthy diet of fish. Didn't use parsley....didn't miss it.

Idle Chef October 31, 2007

I selected this recipe for the My Three Chefs event and was happy with my choice. I used tilapia. Other than finding the amount of oil excessive I followed the recipe exactly. I used about half of the amount. I had a lot of sauce for 4 servings of fish. It would probably be perfect for the chicken. Thank you for sharing your recipe!

Susie D February 20, 2006