Our Chicken Piccata with Lemon Caper Sauce Recipe is a long time favorite Italian dish! Lemon Chicken Piccata is simple enough to make in your kitchen right at home! Our chicken piccata with lemon caper sauce is nothing more than chicken breast cutlets– dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either chicken stock or white wine. Lemon caper sauce is just a few simple ingredients too. We know you’ll love bringing the flavors of Italy right your families table tonight!

What wine goes with Chicken Piccata? 

Piccata refers to a preparation of food, particularly meat or fish, where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers.

• A Chardonnay has hints of butter and citrus that pair amazingly well with this Chicken Piccata.

• Sauvignon Blanc has bright citrus and herbal notes that pair nicely with the lemon and parsley found in this dish.

• Pinot Grigio and Pinot Blanc are a nice match with their crisp minerality and citrus notes.

What’s the difference between Chicken Piccata and Francese?

They both can be made with chicken, veal or fish and both consist of a lemon butter sauce. The difference is that while Francaise dips the meat into flour and an egg wash before pan frying; Piccata only dips the meat into flour and also adds capers to it’s lemon butter sauce.

How to make Chicken Piccata with Lemon Caper Sauce Recipe

• In a mixing bowl combine flour mixture ingredients and evenly coat chicken cutlets; set aside.
• In a large skillet melt ¼ cup butter, pan fry the breaded chicken cutlets, add more butter to pan as needed.
• Cook until golden brown remove from pan and drain excess butter.
• Place in oven to finish cooking to 165 degrees F or hold in warm place.
• In the same pan saute the shallots, capers, and lemon zest.
• Deglaze with white wine and reduce by half.
• Add the lemon juice and cream and reduce until nappe.
• Season with salt and pepper, to taste.
• Drizzle the sauce over the top of the chicken picatta.

Yield: 6

Chicken Piccata with Lemon Caper Sauce Recipe

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Chicken Piccata with Lemon Caper Sauce is a long time favorite Italian dishes!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 3 large chicken breasts, cut in half and pounded thin
• ½ cup clarified butter
• 2 tablespoons shallot, minced
• 2 tablespoons capers
• 1 tablespoon lemon zest
• 2 lemons juiced
• 1 cup dry white wine
• ¼ cup heavy cream
• Salt and pepper to taste
• Flour Mixture:
• 1 cup all purpose flour
• 1 teaspoon sea salt
• ½ teaspoon pepper

Instructions

1. In a mixing bowl combine flour mixture ingredients and evenly coat chicken cutlets; set aside.
2. In a large skillet melt ¼ cup butter, pan fry the breaded chicken cutlets, add more butter to pan as needed.
3. Cook until golden brown remove from pan and drain excess butter.
4. Place in oven to finish cooking to 165 degrees F or hold in warm place.
5. In the same pan saute the shallots, capers, and lemon zest.
6. Deglaze with white wine and reduce by half.
7. Add the lemon juice and cream and reduce until nappe.
8. Season with salt and pepper, to taste.
9. Drizzle the sauce over the top of the chicken picatta.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 478Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 106mgSodium: 520mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 24g

More Italian Recipes

• Hearty Ratatouille with Penne Pasta

• Pasta and Red Sauce, Basil Chicken with Caramelized Parsnips and Onions

• Hearty Ratatouille with Penne Pasta

• Bruschetta Pasta

• Lemon Chicken Roasted Red Potato Pasta

• Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta

•  Mediterranean Couscous Salad 

• Italian Artichoke Chicken Pasta

• Chicken Marsala with Linguini

• Truffle Macaroni and Cheese

We know you’ll love our Chicken Piccata with Lemon Caper Sauce Recipe!

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Ruthie & Madeliene