Chicken Piccata

READY IN: 35mins
Recipe by Angela Lee Margueri

Not as healthy as I'd like, but really quick and easy.

Top Review by SimplyME

I really enjoyed this dish. Great flavor. The one I thing you should do is list the 1/2 tablespoon floor and how much water that you have in step 8 in the ingredients. I used 1/2 tbls with 1/4 cup water, but did not need to use the whole amount. Other than that, I will definately make this again. Made for PAC Fall 2008

Ingredients Nutrition


  1. Pound chicken till it's 1/4 inch thick (I cut mine first, then pound).
  2. Cover chicken in flour, shaking off excess, set aside.
  3. Melt butter in large pan, over medium heat.
  4. Add chicken and cook till brown, about 3 minutes each side. (You can cook in batches if you make a foil tent to keep the first batch warm.).
  5. Remove all chicken from pan, turn heat down a bit.
  6. Add the wine. If it steams or boils right away, remove the pan from the heat for a moment till the pan cools and then put it back on the heat.
  7. Add lemon juice and capers, stirring.
  8. Mix half a tablespoon of flour in a glass with cold water to easily dilute the flour and add a little to the pan to thicken the sauce to a consistency you like.
  9. Add the chicken back to the pan.
  10. Serve the chicken with the sauce, lemon zest, and two very thin lemon slices for garnish.

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