Chicken Piccata

"Simple and tasty"
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:




  • Dredge chicken in flour.
  • Brown in oil and margarine in a large skillet over medium high heat.
  • Remove to a plate and keep warm.
  • Add garlic and saute quickly.
  • Add wine and cook over high heat.
  • Add chicken back inches.
  • When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
  • Pour the sauce over the chicken and sprinkle with parsley and capers.

Questions & Replies

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  1. DonnaColorado Johns
    Excellent! Turned out perfect and delish. thanks for sharing this recipe. Donna
  2. daisygrl64
    This was so easy and good. Like the other reviewers mention, it almost tastes like fried chicken. The taste of the wine and lemon juice was perfect! I will make this again. Thank you for posting this recipe.
  3. CooksInHeels
    I made this for some friends - so good, but I added a bit more chicken broth and spinach before adding the chicken back in. Also, added a splash of flour at the end for a more "gravy" sauce on top. They came back for seconds!
  4. Missmagill
    This was delicous and SO easy! That's coming from someone who can't cook to save her life! This tasted a lot like fried chicken, just without the crispiness. My whole family gives it 5 stars! Thanks tons.:)
  5. Danceswithskillets
    My family really enjoyed this chicken! It is just as tasty as fried chicken, but doesn't use bread crumbs and is easier. Thanks!


  1. loca1107
    This dish was fantabulous!!! This was my first attempt with chicken picatta. Elissa, thank you. I did however make only two small changes. Instead of 1 cup of white wine or chicken broth, i used a half of both. Also I did not add the capers in the end. Instead I added them to the sauce to cook them so that their beautiful flavor was incorporated in. This was such a crowd pleaser, and I mean a crowd! I took a chance and prepared this recipe for 12 people so I had to triple it!! Which is risky with a recipe you've never tried. However everyone, including myself, agrees it was great. I paired this with fresh sauteed yellow squash and zuchinni with basil, oregano,garlic, and olive oil and then tossed the veggies in an angel hair pasta. Magnifico!!! I will make this recipe over and over. Next time I will pair it with a garlic lemon asparagus. Thanks again!


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