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chicken piccata

Chicken Piccata with Toasted Sourdough

Pan fried chicken breast pieces in lemon caper butter sauce
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 6 people


  • 1 package boneless skinless chicken breasts halved lengthwise and pounded to about 1/2 inch
  • 1/2 cup AP flour
  • salt and pepper
  • 4 tbsp unsalted butter
  • 2 tbsp canola oil
  • 1/2 cup white wine drink the rest with dinner1
  • 1 1/2 cups chicken stock
  • 1/2 large lemon thinly sliced
  • 1/2 large lemon for the juice
  • 1/4 cup capers
  • chopped fresh parsley
  • sourdough bread
  • extra butter for toasting


  • Prepare the chicken breasts as directed into thin cut pieces that are pounded to 1/2 inch. If you want to marinate for extra flavor do so for a few hours in a little lemon juice, salt, pepper and garlic.
  • Mix flour with some salt and pepper in a bowl.
  • Heat 2 tbsp butter plus the oil in a skillet over medium high. Once hot, add the chicken pieces and let cook on one side until browned, a few minutes. Flip and brown the other side until the chicken is fully cooked.
  • Remove chicken and set aside. Add the wine and scrape any brown bits off the pan into the sauce. Let the wine boil for a minute to burn off the alcohol.
  • Add the broth and lemon slices. Let the mixture reduce by half, then add the capers, butter, and the lemon juice.
  • Place chicken back into the sauce and sprinkle with parsley. Adjust the sauce seasoning and serve. The flour you dredged the chicken in will help to thicken the sauce.
  • Toast and butter the sourdough and serve along side the chicken.
Keyword Chicken, Main Dish