Chicken Piccata


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2 lbs. chicken breast
1/4 cup all-purpose flour
2 Tbsp. olive oil
2 Tbsp butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 Tbsp. capers, drained
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh parsley
8 thin slices lemon for garnish


  1. Bone and skin chicken breasts. Cut each into pieces so each piece is 2 to 3 inches square.
  2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.
  3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.
  4. Pour off excess fat. Add wine vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.
  5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley and garnish with lemon slices.