Easy Chicken Piccata

This recipe was automatically translated from Romanian. View original here
Easy Chicken Piccata

Piccata is an Italian way of preparing beef, chicken or fish - they are 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 rounds of Chicken Piccata in the last month. Each time with great success, it is eaten quickly and with many moans of pleasure.

The only problem ingredient is capers, but they can be found in any supermarket and you really shouldn't stumble upon them. They are perfect here and give a more aromatic note to the sauce. In case of great need they can be replaced with some pieces of pickled cucumbers, but only when in great need!


Chicken breast
2 pieces
boned and skinless
White flour
100 g
50 g
is optional
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


The pieces of chicken breast are cut into thin slices, if it is a smaller breast, cut it into 2 parts, lengthwise.

If it is thicker, try slicing it into 3 pieces.

Beef should be beaten a little, to be more tender.


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


This is how you make all the meat and put it on a plate, aside.


In a plate, mix the flour and parmesan.

If you don't have Parmesan, it can be made without it, most of the time I've seen it done that way.


In a larger pan pour the olive oil and 30g of butter, let it heat well.


Pass each slice of meat through the flour and parmesan.


Fry the meat over medium heat.


Be sure to brown the meat, but also to cook it completely on both sides - otherwise we will not heat it.


On the way, when it is ready, pass it in a larger plate and cover with a foil or towel to keep it warm.


Meanwhile, while the meat is cooking, prepare the ingredients for the sauce.

Notice that I cut the lemon in half - one I sliced thinly, another I left whole - to drain the juice from it.


In the pan in which you browned the meat, add the chopped garlic and cook it for 10 seconds, stirring periodically.


Pour the wine, drain the juice from half a lemon.


Let it boil for 5-10 minutes, until the liquid drops by about half.


Then put 20g of butter and lemon slices in the pan, mix well and notice that the sauce binds better.


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 a little salty and you better not, only after you taste it.

I tasted it for the first time and it seemed quite sour, I said I couldn't find the recipe, but after I combined it with the meat it was perfect.


Immediately pour the caper and lemon sauce over the pieces of meat and serve.


It is so good that it goes with any garnish - vegetables, potatoes, rice, etc.

Good appetite!

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


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