- 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.
Reviews forEasy Chicken Piccata
"This is easy and tastes delicious. It's presentation is nice enough for guests and even my picky eater teen/tween daughters like it!"
"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."