Chicken Picatta

I sometimes feel lazy. When I do, I’ll make Chicken Piccata because even though it seems complicated it’s rather easy to cook and hard to screw up. Not only that, you can serve it with whatever side you want: simple egg noodles, various shapes of pasta, potatoes, polenta, even rice. I hope you enjoy this recipe.


  • 4 boneless, skinless, chicken breast halves
  • 50g flour, divided (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 40g butter, divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped shallots (try to find sonkahagyma because shallots (mogyoróhagyma) are impossible to find. Yellow onion is also fine
  • 4 medium garlic cloves, thinly sliced
  • 120 ml dry white wine
  • 175 ml, chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons rough chopped parsley


  • Pound chicken breast with mallet to 1.5 cm thickness (best to be done between one folded sheet of cling film). place half flour in a small bowl.
  • Season both sides of the chicken slices with salt and pepper then dredge in flour, shaking off excess.
  • In a large skillet over medium heat melt half the butter and olive oil; swirl to mix. Sauté chicken slices for about 4 minutes a side or until done. Remove from heat and keep warm.
  • In the same pan, heat remaining olive oil, then sauté shallots for 3 minutes. Add garlic and sauté another minute. Slowly add white wine, scraping the browned bits off the bottom of the pan and bring to a boil. Boil until mostly evaporated.
  • Mix remaining flour to ⅓ of the chicken broth, stirring until smooth. Add remaining 2/3rds broth to the skillet and bring to a boil. When it has reduced by half slowly stir in the flour/broth mixture and cook until it starts to thicken; about 1 minute.
  • Remove from heat, add remaining butter, fresh lemon juice and capers. Return chicken slices to mixture to coat, then serve. If you like parsley, sprinkle on top.


Enjoy over some warm buttery noodles of other side of your choosing.


  • Piccata is an Italian word meaning “larded”. In food preparation it generally means sliced, sautéed and served in a sauce containing lemon, butter and spices.
  • Another traditional meat to serve piccata-style is veal but you can also cook turkey or even pork.
  • Beef Piccata is a common Egyptian wedding buffet dish.
  • Want to add a bit of depth to your piccata? Try adding whole, thin slices of lemon to sauce before the last step. Cook for an additional minute.
  • Think your Chicken Piccata tastes a lot like Chicken Française? They’re basically the same dish only Chicken Française adds an egg dip to the chicken before sautéing.