Chicken Piccata with Lemon and Capers
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Italian
  • 4 skinless/boneless chicken breast halves
  • ⅓ c finely chopped parsley
  • Finely grated zest of one small lemon
  • 1 T minced garlic (jar or fresh equivalent)
  • ⅔ c dry white wine
  • 2 T lemon juice
  • 2 T capers, drained and rinsed
  • Olive oil for cooking
  • salt and pepper
  • Cornstarch if desired
  1. Cut the chicken breasts into a few smaller pieces.
  2. Place chicken breast pieces between two sheets of plastic wrap and pound with meat mallet to ¼" thickness.
  3. Combine parsley, lemon zest and garlic on cutting board and set aside.
  4. Add ½ -1 T olive oil to large skillet. Heat = medium.
  5. Sprinkle chicken lightly with salt/pepper.
  6. Saute about 2-3 minutes per side or until cooked through.
  7. Add wine and lemon juice to hot pan. Cook until slightly thickened.
  8. Add parsley mixture, capers and about 1 T olive oil.
  9. Cook down slightly.
  10. Add any juices that have collected around the chicken.
  11. Cook down slightly.
  12. Add cornstarch pre-mixed with a Tbsp of water to thicken if desired.
  13. Put chicken back into the pan to warm.
  14. Serve chicken with sauce.
Recipe by WiredPen at