Chicken Piccata

This is a relatively quick and easy recipe that can spiff up your culinary repertoire a little. I don’t know many people who make it and I’m not sure why. Maybe it sounds like a lot more work than it is.

Chicken Piccata


  • Boneless, skinless chicken breasts, pounded slightly to an even thickness (I have used boneless, skinless thighs and they're pretty good, too)
  • Butter or oil for sauteeing + 2 or 3 tbsp (butter is preferred)
  • Flour for dredging
  • 1 to 2 tbsp lemon juice


Flatten the chicken breasts or thighs slightly. This helps get them to an even thickness (especially the breasts) so they will cook evenly. You can flatten them between pieces of wax paper but plastic wrap works better. It doesn't tear as easily. If you don't have a "meat beater", you can use the bottom of a heavy pan or a rolling pin.
Season the chicken pieces lightly with salt and pepper.
Dredge the seasoned chicken lightly in flour.
Heat a saute pan over medium heat and add a few tablespoons of butter and a few tablespoons of oil. I like to use both because the butter adds flavor and the oil (I usually use olive oil) prevents the butter from burning. Brown the chicken pieces in batches. Keep the chicken warm on a plate covered with foil and, if you like, in a very low oven (no more than 190 F).
Pour off any remaining oil and add a few more tablespoons of butter, maybe half a stick. Cook over medium heat until butter turns a nutty brown color. Add 2 tablespoons of lemon juice, stir and taste. If it tastes a little bland, add more lemon juice until you get a little tart taste. Pour the sauce over the chicken and sprinkle with parsley.

If you like, serve the chicken over a bed of pasta and sprinkle with parmesan cheese.

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