Easy Lemon Chicken Piccata
Prep time
Cook time
Total time
Easy, lemony chicken piccata comes together in under 30 minutes and is bursting with flavor! Lemon, garlic, and white wine sauce, briney capers, and crispy golden brown chicken.
Serves: 2 servings
  • 1 lb boneless skinless chicken breasts, sliced horizontally or pounded thin
  • 1 lemon, zested and juiced
  • ½ cup all purpose flour, plus 2 more tablespoons
  • salt and pepper
  • 4 tablespoons butter, divided
  • 1 cup dry white wine, like pinot grigio
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons capers
  • Fresh parsley
  1. In a medium bowl, mix ½ cup flour, the zest of one lemon, salt and pepper.
  2. Take dry chicken breasts and dredge them in the flour mixture, coating completely and shaking off the excess.
  3. In a hot skillet over medium-high heat, melt 2 tablespoons of butter. When the butter is melted, add the chicken (in batches if you need to, don't overcrowd the pan!) Cook the chicken 4 minutes on each side, until golden brown and cooked through.
  4. Remove the chicken from the pan and let drain on paper towels.
  5. Melt the other 2 tablespoons of butter in the pan with the chicken drippings, whisking to scrape up the brown bits.
  6. Once the butter is melted, add 2 tablespoons of flour and whisk constantly for 2 more minutes until thick, bubbly, and golden.
  7. Add the wine to the pan, continuing to whisk to create a smooth sauce.
  8. Add the garlic, the juice of one lemon, the capers, and another pinch of salt and pepper. Stir until bubbling.
  9. Put the chicken back in the pan for a couple more minutes to heat through. Top with fresh parsley, and serve over mashed potatoes.
Recipe by Ally's Cooking at http://allyscooking.com/2016/10/31/easy-lemon-chicken-piccata/