Chicken Piccata

Serve this dish over whole wheat pasta.

chicken piccata

Chicken Piccata

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Prep Time 30 minutes
Total Time 30 minutes
Servings 4


  • 1 lb. chicken breast cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 Tbs flour
  • 2 Tbs olive oil
  • 2 Tbs sliced garlic
  • 1 1/2 cups low sodium chicken stock
  • 2 Tbs capers, drained
  • 2 Tbs parsley, chopped
  • 1 Tbs lemon juice


  • Season chicken with 1/2 tsp slat and 1/4 tsp black pepper. Place flour in a shallow dish. Dredge chicken in flour.
  • Heat 2 Tbs oil and garlic in a large skillet over medium heat. Cook for about 4 minutes or until the garlic is crisp and golden. Remove garlic with a slotted spoon and reserve.
  • Increase heat to medium-high. Add chicken and cook for 3 minutes on each side. Remove from pan.
  • Add 1 Tbs flour, 1/4 cup stock and stir with a whisk. Add the remaining stock and capers. Bring to a boil and cook for 3-4 minutes. Stir in parsley, lemon juice and season with salt and black pepper.
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