Recipe courtesy of Robert Irvine

Chicken Piccata

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
Share This Recipe


1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound chicken breasts, sliced thin and pounded into cutlets

3 tablespoons butter

1 lemon, halved crosswise and seeds removed

2 teaspoons capers


3 tablespoons butter

3 tablespoons all-purpose flour

1/2 cup hot chicken broth


  1. Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.
  2. To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.

Choose a topic to find related recipes.