California Central Coast Recipes

Chicken Piccata

Chicken Piccata is a twist on the classic Italian Veal Piccata. Besides using chicken which is easier to find in the market, our Chicken Piccata recipe is a sure-fire performer that you can make all year round. Aside from having to pound the chicken breast fillets flat -which can be done in advance, the recipe is very quick to make.

The pounded chicken is quickly sauteed and the pan juices are reduced down in white wine in just a few minutes. With the addition of capers and lemon juice it is so succulent to the taste buds that you'll want to have it often. ©2017, Chicken Piccata
Preparation time: 15 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


2 Chicken breast fillets
Salt and pepper to taste
1/4 cup flour
3 Tablespoons Extra virgin Olive Oil
1 cup dry White wine
1/2 cup Chicken broth (reduced sodium)
3 to 4 Tablespoons Fresh lemon juice
1 Tablespoons Capers , rinsed in water and drained
2 Tablespoons butter
2 Tablespoons Italian parsley , chopped

Preparation Directions.

1 Pound the chicken breasts between two pieces of plastic wrap or in a plastic bag with a rubber mallet until they are about one-quarter inch thick. If the breasts are large cut into two or more pieces.

2 Season the chicken breasts with salt and pepper, then lightly dust with flour.

3 In a large nonreactive frying pan over medium heat, add the olive oil and heat until the oil is fragrant.

4 Add the chicken pieces to the pan and cook about 2 minutes on each side. (Or until lightly golden.) Remove to a plate and cover to keep warm. Set aside.

5 Add wine to pan and bring to a full boil while scraping up the fond from the bottom of the pan.

6 Add the chicken broth to the pan and boil and reduce down the wine-broth to half a cup or so. (This will take up to four or five minutes.)

7 Add lemon juice and capers and continue to cook on medium-low for a minute or so. Add the butter and parsley and rock pan forward and back to evenly disperse throughout the broth-wine reduction sauce.

8 Place each chicken breast fillet on a dinner plate, drizzle some of the lemon-caper sauce on top of each and garnish with a sprinkling of Italian parsley on top,

9 Serve immediately.

Wine and Food Pairing and Serving Suggestions.

Serve this elegant entree with a dry white wine like a Sauvignon Blanc or for a red try a young Sangiovese wine.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max