Saturday, July 13, 2013

Chicken Piccata

Chicken Piccata

How does this dinner look to you and what if I told you it goes from prep to table in less than 30 minutes?  It's true.... you will love the ease of this recipe, it looks great and tastes fantastic!  I have made a few versions of Chicken Piccata over the years and this is now my go to recipe.  My favorite part is the lemon sauce... you know me - I love my lemons!

I take the boneless chicken breasts and cut then in half length-wise and pound them until they are a bit over 1/4" thick.  I'm not a fan of really thick chicken breasts and besides, these will cook up quick and are almost tender enough to cut with your fork.  I also keep it simple with the steam in the bag green beans and Uncle Ben's 90 second Wild Rice mixture.

Chicken Piccata | Cooking on the Front Burner

Keep this in mind too for dinner guests.  Since it is a quick one, you'll have more time to spend with your guests and less time in the kitchen!

Chicken Piccata

by Deb Attinella
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (serves 4)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 T finely chopped shallots
  • 1 medium garlic clove, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers*. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
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Chicken Piccata | Cooking on the Front Burner

Hope you enjoy this recipe!

You might also enjoy this Mexican Chicken One Skillet meal - it's one of our favs!


  1. I do love chicken piccata--I first ate it about 35 years ago at a restaurant in Portland. Yummy, I do like capers--can't wait to try this recipe. It will be on the menu this week.
    Hope you are having a great summer. I have been busy with visiting grand kids--haven't spent much time on the computer!

  2. Beautiful photos, as always :) Chicken dishes are always a favorite in my house!

  3. I LOVE chicken piccata. My husband doesn't though, so I rarely make it :( This looks delicious. CL is my fave cooking magazine.

  4. I love this dish and I never make it. Thanks for the low fat version. Pinning it.

  5. Yum...I love lemons as well! Looks delicious Deb :)

  6. Deb, this looks wonderful and I just love chicken piccata! Thank you so much for joining us and sharing at Best of the Weekend - we love having you join us! Pinning to our party board and sharing on FB over the weekend! Hope your weekend is great!

  7. This looks incredible! I have never made it at home before, but now I shall have to try this recipe! Thanks for the recipe. :)
    Michelle @ Ya Gotta Have a Hobby

  8. I could never be a vegetarian because I love chicken too much. Gonna give this recipe a try, it looks delicious!

  9. This looks realy tasty! We eat chicken a lot and I'm always looking for new recipes! Pinned


  10. Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can't wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop!
    Have a terrific week!
    Hugs, Cathy

  11. Yummm! Chicken Piccata is one of our favorites!

  12. im loving this recipe.....going to try it this week for a treat.I do suggest that you dont use the Uncle Bens in a bag though.I have used the EASY slow cook version for many years and it is wonderful.I tried the bags when they came out and it was really really bad.Too salty,mushy etc.....nothing like the real stuff.They make it so easy realy cant screw it up and you dont have to do anything at all but let it sit and cook on stirring etc.:)


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