All Recipes Chicken





Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4 PEOPLE

Make this restaurant-quality meal at home and enjoy a filling, most flavorful meal that your family will ask for again and again! I am sure you’ll love the juicy chicken smothered in a luscious sauce with just the right amount of lemon and butter. Make sure not to miss this recipe, it’s worth all the hype!



3 tbsp olive oil

1 tbsp salted butter

2 large boneless skinless chicken breasts

¼ c. Parmesan cheese, finely grated

½ c. flour

1 tsp garlic powder

1 tsp salt

½ tsp pepper


2 tbsp capers, drained

4 cloves garlic, thinly sliced

2 tbsp lemon juice

1 c. chicken broth

½ c. dry white wine, like chardonnay or pinot grigio

1/4 c. fresh parsley, roughly chopped

2 tbsp cold salted butter

How to make Chicken Piccata

Step 1: On a large plate, whisk the flour, Parmesan cheese, garlic powder, salt, and pepper. Set aside.

Step 2: Slice the chicken breast into 3 thinner pieces. Place the pieces in between saran wrap and pound them using a meat tenderizer until about 1/4-inch thickness.

Step 3: Make sure to pat the chicken dry before dredging in the flour mixture, coating both sides. Then, shake the excess mixture off.

Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. In batches, sear the chicken for about 3 to 4 minutes on each side until the crust turned golden. As needed during cooking, you can splash olive oil in the skillet and/or decrease the heat. Transfer the chicken to a plate when done. Turn the heat off.


Step 5: Wipe the pan leaving only a couple of brown bits. Pour in the wine and add the garlic. Simmer for about 4 to 5 minutes or until most of the liquid has evaporated. Scrape the bottom of the pan using a silicone spatula to release the remaining remnants as the wine reduces.

Step 6: Now, add the capers to the pan along with the chicken broth and 2 tbsp lemon juice. Stir well.

To finish the meal:

Step 7: Return the chicken to the pan along with the juices from the plate. Over the chicken, spoon the sauce. Partially cover the pan and continue to cook for an additional 3 to 5 minutes until the sauce has slightly thickened.

Step 8: Decrease the heat, then add 2 tbsp cold butter. Allow it to melt into the sauce, tilting the pan to dispense the sauce throughout. Spoon the sauce again over the chicken.

Step 9: Serve the chicken piccata garnished with some parsley. Enjoy!

Nutrition Facts:

Calories: 303kcal, Carbohydrates: 16g, Protein: 17g, Fat: 17g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1103mg, Potassium: 355mg, Fiber: 1g, Sugar: 1g, Vitamin A: 478IU, Vitamin C: 14mg, Calcium: 101mg, Iron: 2mg