This is another one of my staple recipes. I’ve been making it for years, and it is always delicious. There’s not much to say about this one except – make it tonight!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Liz’s Favorite CHICKEN PICCATA Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Sloan
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


Adapted from Cuisine at Home



4 chicken cutlets

½ cup flour

3 tablespoons vegetable oi1

1/3 cup dry white wine

2 teaspoons minced garlic

¾ cup chicken broth

3 tablespoons fresh lemon juice

2 tablespoons capers, drained

3 tablespoons salted butter

Fresh lemon slices

Salt and pepper


Chicken cutlets should be hammered to ¼ inch thickness. Season generously with salt and pepper and roll in flour. Coat sauté pan with non-stick cooking spray, add vegetable oil and heat over medium high heat. 

Once oil shimmers, add cutlets and cook for approximately 2-3 minutes per side. Remove cutlets from pan and set aside. (Note: this step can be completed the day before! Refrigerate cutlets overnight, remove from fridge a few hours before cooking to bring to room temperature the following day.)

Deglaze pan with white wine and add minced garlic. Cook for a couple of minutes until liquid is nearly evaporated. 

Add chicken broth, lemon juice and capers. Return cutlets to the pan for 1 minute on each side. Transfer cutlets to warm plates. 

Add butter and lemon slices to sauté pan. Once butter melts, pour sauce over cutlets. 

Pin It on Pinterest

Share This