Total Time
45mins
Prep 15 mins
Cook 30 mins

Fabulous chicken is all I can say. I've never served it without rave reviews.

Ingredients Nutrition

Directions

  1. Place each breast between two sheets of waxed paper and pount to a one quarter inch thickness. Sprinkle chicken with salt, pepper and paprika. Dredge lightly with flour.
  2. In a large skillet, heat butter and olive oil until bubbling. Saute chicken breasts for two to three minutes on each side. Do not overcook. Drain on paper towels and keep warm.
  3. Drain all but two tablespoons drippings from the pan. Stir in Madeira or Sherry. Heat the liquids, scraping the pan to loosen any browned chicken. Add lemon juice, stirring until sauce thickens. Stir in capers.
  4. Place chicken on a platter and garnish with lemon slices.

Reviews

(3)
Most Helpful

This was very nice and very quick and easy to make. I'll defo make it again - I always need quick dinners! Next time I think I will hold off on the lemon juice by a fraction. I might try making it with the traditional white wine as well. I served it with wild rice and beans. Thanks for posting!

dimensionally transcendental October 13, 2009

Five stars for sure! This has become one of my all time favorite chicken recipes. Although the recipe calls for pounded-thin chicken breasts, I often use chicken tenders with equally good results. Sometimes I snip a little fresh parsley on top, in addition to the lemon slices. Thanks for another great recipe.

GREG IN SAN DIEGO May 05, 2008

My FIL has been looking for a recipe like this for weeks. It is simple and the presentation is lovely. The whole family gobbled it right up. Isn't the spelling 'piccata'? Change it so people can find this great recipe!

Hadice July 25, 2006

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