Chicken Piccata

This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.

Servings: 4


  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless chicken breasts, , pounded to even thickness
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 4 teaspoons lemon juice
  • 1-2 tablespoons butter
  • 2 tablespoons capers


  1. Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
  2. Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160° F. Remove from pan.
  3. Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
  • Yield: 4 Servings

The key to the sauce is to let the wine and lemon juice boil long enough to reduce it to a thickened liquid. You’ll know it’s ready to be enriched with the butter when a spoon dragged across the surface of the pan leaves a line that takes a couple of seconds to close back up.