- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 cup chicken stock
- 3 to 4 tablespoons capers, drained
- 2 to 3 tablespoons lemon juice
- 3 tablespoons butter
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
- Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Easy Chicken Piccata
"Even my picky husband who only likes fried chicken said I think you should make this again sometime. Will definitely make this again."
"Very good. Nice to have a new recipe for chicken. Hubby enjoyed it so will be making it a regular. I used spaghetti and placed it around the chicken before putting it in the oven to finish it off. Added a bit of cream to the sauce before adding spaghetti and chicken. I used my cast iron skillet for the meal.. removing the chicken to a platter while making the sauce and put a lid on before putting in the oven. chicken was SO tender!"
"Is was an easy meal to make, tasted wonderful...however the sauce never thickened enough? I had added a tablespoon of flour to inhance the texture more. I had it over white rice, green beans and cheddar biscuits...The flavor was delicious!"
"This is the most delicious chicken piccata I have EVER eaten! I made this for my family tonight and it got rave reviews! I did double the sauce and added several tablespoons of minced garlic as I was making the sauce. It added the perfect amount of gusto to the dish. Oh and I served it over linguine. Yummy! Thanks for the recipe!!"
"Oh my gosh, I made this recipe exactly as written but doubled it. It was delicious and a definite keeper. My family was literally scraping their plates. It went well with angel hair pasta that had butter, Parmesan and Italian seasoning tossed in."
"I added a tablespoon of fresh lemon zest and a half cup of white wine to boost the flavor of the sauce. Also whisked in a healthy tablespoon of flour to thicken it and only 2 TSB of butter. Since I had already pounded the breasts rather thin, I only baked it for 4 minutes at 400 and it was absolutely delicious."
"Just OK. I found it bland, and uninteresting. Some white wine in lieu of just chicken broth might have helped some. Will use other recipes for this dish."
"This was easy and excellent. To save time I used thin cut chicken breasts. Worked like a charm."