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Chicken Piccata
Main dishes

Chicken Piccata

Chicken Piccata

Looking for a classic restaurant dish to cook at home? We got you! Piccata refers to pounded meat quickly cooked in a timeless lemon-caper sauce. The trick is to flour the meat lightly before searing it to ensure top-notch colouring and a rich, thick sauce. Serve your chicken piccata with a simple side of butter pasta, a big green salad, or even just a nice crusty bread to soak up the goodness (scarpetta anyone?) Whatever you do, just make sure that not even one drop of this sumptuous sauce goes to waste!

Preparation 5 min
Cooking time 25 min
Portions 4-6



  1. Season the chicken slices with salt and black pepper to taste. Dredge the meat lightly in the flour and set aside.
  2. In a large pan, heat 2 tbsp of the butter and the olive oil over medium-high heat. Sear the floured chicken slices on both sides, 2 to 3 minutes, or until golden brown. Remove from the pan and set aside.
  3. In the same pan, add the garlic and cook until lightly browned, 1 to 2 minutes. Pour the wine and reduce. Add the chicken stock and reduce by half.
  4. Incorporate the remaining 2 tbsp of butter, the capers, the lemon juice, and zest.
  5. Put the seared chicken back into the pan and warm up in the sauce until cooked through, 2 to 3 minutes.
  6. Transfer to a serving platter, garnish with the parsley, and serve.
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