Southern Living's Chicken Piccata/ Piccata Chicken Breasts

READY IN: 17mins
Recipe by History Teacher

I found this recipe in Southern Living's Ultimate Quick & Easy Cookbook. My family LOVES it. It is very simple and quick, but it tastes delicious. I serve it with crisp baby green beans and various kinds of rice. In the past, I have added minced garlic and chopped parsley to the last cooking step (when you reduce the broth to make a light sauce). Enjoy!

Top Review by Jenny Bierlich

I have prepared this dish many times. This recipe is the best. The breasts I used were thick and still nice & brown & cooked through in the time listed. I used chicken broth and followed the recipe very close mostly. I added the liquid from the resting meat at the last minute and reduced the liquid quite a bit. It is very buttery & very lemony and that makes it very exciting to eat.

Ingredients Nutrition


  1. Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
  2. Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
  3. Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
  4. Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
  5. Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.

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