Easy Chicken Piccata

Easy Chicken Piccata

Piccata is an Italian way of cooking beef, chicken or fish - it's actually pieces of meat, browned in butter and served with a delicious sour sauce of lemon, butter, capers and white wine. I chose to make the most handy version, with chicken, and I can honestly tell you that I have already cooked about 5-6 batches of Chicken Piccata in the last month. It was a real success, each time it got eaten quickly, with great pleasure.

The only fancy ingredient is the capers, but they can be found in any supermarket and you really shouldn't let this get in your way. They are perfect here and bring an aromatic touch to the sauce. In case of emergency, they can be replaced with chopped pickled cucumbers, but only in great need!


Chicken breast
2 pieces
boneless, skinless
White flour
100 g
50 g
Olive oil
50 ml
50 g
1 tsp
Ground black pepper
0.5 tsp
2 tbsp
1 piece
White dry wine
100 ml
Fresh parsley
2 tbsp
Garlic cloves
2 pieces

Step by step

Step 1

Cut the chicken breasts into thin slices. If it's a smaller breast, cut in 2, lengthwise.

If it's thicker, try slicing into 3 pieces.

If it's beef, you should pound to tenderize.

Easy Chicken Piccata - Step 1
Step 2

Season each piece of meat with salt and pepper on both sides.

Easy Chicken Piccata - Step 2
Step 3

Proceed like this with all the meat you have, place on a plate, set aside.

Easy Chicken Piccata - Step 3
Step 4

In a plate, combine flour with parmesan.

If you don't have parmesan, you can make without. Most of the time I've seen it done that way.

Easy Chicken Piccata - Step 4
Step 5

In a somewhat large saucepan, pour the olive oil and 30g of butter, heat well.

Easy Chicken Piccata - Step 5
Step 6

Coat each slice of chicken in flour and parmesan.

Easy Chicken Piccata - Step 6
Step 7

Fry the breasts over medium heat.

Easy Chicken Piccata - Step 7
Step 8

Be sure to brown the breasts and cook completely on both sides - otherwise we can't call it thermal processing.

Easy Chicken Piccata - Step 8
Step 9

When they are done, transfer the breasts on a larger plate and cover with foil or a towel to keep warm.

Easy Chicken Piccata - Step 9
Step 10

While the meat is cooking, prepare the ingredients for the sauce.

Notice I cut the lemon in half. Thinly slice one half, leave the other one whole - we'll squeeze the juice from it.

Easy Chicken Piccata - Step 10
Step 11

In the pan in which you fried the meat, place the chopped garlic and cook for 10 seconds, stirring periodically.

Easy Chicken Piccata - Step 11
Step 12

Pour the wine and squeeze the juice from half a lemon.

Easy Chicken Piccata - Step 12
Step 13

Simmer for 5-10 minutes until liquid is reduced by about half.

Easy Chicken Piccata - Step 13
Step 14

Then add 20g of butter and the lemon slices to the pan. Mix well and notice that the sauce is beginning to bind.

Easy Chicken Piccata - Step 14
Step 15

Add the capers and chopped parsley, mix well and turn off the heat.

Notice that I didn't put salt in the sauce. The capers are slightly salty and it's better to taste before.

When I first tasted it, I thought it was quite sour and I said I'd messed up the recipe. After combining the sauce with the meat, it was perfect.

Easy Chicken Piccata - Step 15
Step 16

Pour this sauce right away over the meat and serve.

Easy Chicken Piccata - Step 16
Step 17

It's so good that it works with any garnish - vegetables, potatoes, rice etc.


Easy Chicken Piccata - Step 17
Quantity: 1 kg (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 20 min
Publish date:

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