Chicken Piccata with Lemon and Capers

When I lived in Pennsylvania, I fell in love with veal piccata. This version uses chicken breasts instead of veal and is gluten free (no breading). An exquisite dish, serve it with rice, polenta or roasted potatoes if you want to add a starch.


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.


Originally shared in the WetLeather database.

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