SaveClassic Chicken Piccata
Golden pan-fried chicken cutlets in a lemon-caper-butter sauce. 25 minutes, restaurant plating.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $15.00 · $3.75/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 large chicken breasts (halved horizontally into 4 cutlets)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 5 tbsp unsalted butter (divided, cold)
- 1 piece shallot (minced)
- 3 cloves garlic (minced)
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 3 tbsp lemon juice (fresh)
- 3 tbsp capers (drained, rinsed)
- 3 tbsp flat-leaf parsley (chopped)
- 4 piece lemon slices (for garnish)
Instructions
- 1
Pat cutlets dry, season both sides with salt and pepper. Dredge in flour, shake off excess.
Dry chicken + dry dredge = crust. Wet surface = gray steam.
- 2
Heat oil + 1 tbsp butter in a large skillet over medium-high. Sear cutlets 3 minutes per side until golden and 165°F. Remove.
Don't crowd the pan. Cook in 2 batches if needed.
- 3
Lower heat to medium. Add shallot, cook 90 seconds until translucent. Add garlic, 30 seconds.
- 4
Deglaze with wine, scraping up fond. Reduce by half, about 90 seconds.
Fond is flavor — the brown stuck bits are the whole point.
- 5
Add stock, lemon juice, capers. Simmer 3 minutes until slightly thickened.
- 6
Kill heat, swirl in remaining 4 tbsp cold butter one piece at a time (monter au beurre). Sauce turns silky and emulsified.
Off heat + cold butter = glossy sauce. On heat = broken and greasy.
- 7
Return chicken, spoon sauce over, scatter parsley and lemon slices. Serve with pasta or crusty bread.
Pairs With
Crisp northern Italian white
Mirrors the bright lemon-caper punch.
Loire or NZ
Herbaceous edge plays with capers.
Fresh, dry
Lemon echoes the sauce.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Pound cutlets to 1/2 inch even thickness for uniform cooking.
- •Monter au beurre only works off-heat. Learn it — unlocks every pan sauce.
- •Serve over angel hair — the thin noodles soak up sauce best.
Substitutions
- white wine → extra stock + splash of vinegar
- capers → chopped green olives
Leftovers
Refrigerate 3 days. Reheat gently in sauce over low heat — don't microwave the chicken to leather.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
