Chicken Piccata

READY IN: 20mins
Recipe by Sandi From CA

Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

Top Review by Jenna P.

This was very easy and very clean tasting. It was a 2/10 difficulty level with a 9/10 taste. I would recommend more lemon in the future and maybe a little less liquid. Followed the directions exactly. My boyfriend and I loved this with some butter/garlic orzo. Adding this to the rotation. Thanks!

Ingredients Nutrition


  1. Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
  2. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
  3. Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
  4. Move to a warm plate and cover with foil.
  5. Pour off fat from pan.
  6. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
  7. Add broth, lemon juice and capers.
  8. Return cutlets to pan and cook on each side 1 minute.
  9. Finish with butter and lemon slices.
  10. Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
  11. Garnish with parsley and serve.

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