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Chicken Piccata: Quick and Easy Weeknight Meal

So? What do you do at 9:30 on a Thursday morning? I happen to enjoy making happy faces out of capers on last night’s leftovers. Don’t judge me.

I have been making this super easy dish since 2002. (I know that because the recipe has the date stamped on it. Like I would remember that.) The original recipe came from Meals.com and I was happy to see it’s still there and getting great reviews.

Unlike most of the recipes I try, I didn’t make any changes to this one at all. Oh, wait, I take that back, I add about two tablespoons of Olive Oil in with the butter to keep it from turning too brown. But, that’s the only change, I swear.

It’s very tasty, quick and pretty much fool proof. (Unless you’re a really big fool. Then there’s nothing I can do to help you except to say, put down the knife and get away from the flames.)


1 pound boneless, skinless chicken breasts (not too thick)
1/4 cup all-purpose flour
4 tablespoons (1/2 stick) butter, divided
2 tablespoons Olive Oil
1/2 cup dry white wine
2 tablespoons lemon juice
1 clove garlic, finely chopped
1 MAGGI Chicken Flavor Bouillon Cube
1 tablespoon capers
Chopped parsley (optional)
For nice tender chicken, place chicken breasts between two sheets of saran wrap and pound the crap out of them until they’re about 1/2 inch thick. If you’ve got real fatties, slice them down the middle to make two thin cutlets and then pound the crap out of them. (This isn’t really necessary to the recipe, but I enjoy it. Poor man’s therapy my friends.)

Lightly coat chicken cutlets with flour being sure to shake off excess flour. Melt 2 tablespoons butter and 2 Tbs. Olive Oil in large skillet. Add chicken; cook, turning halfway through, for 5 minutes or until lightly browned and tender. Remove to platter; keep warm.

ADD remaining butter to skillet; stir in wine**, lemon juice, garlic and bouillon. Bring to a boil; cook, stirring occasionally, for 3 to 5 minutes or until sauce is slightly thickened. Stir in capers. Spoon sauce over chicken. Sprinkle with parsley.

** If you don’t have wine or don’t want to waste it on the chicken (I hear ya) substitute chicken broth.

Serve over whole wheat pasta or rice. I like to pair this with sauted baby spinach.