Mom's Best Chicken Piccata
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
Mom's Best Chicken Piccata are made with boneless thinly sliced chicken cutlets sauteed for a few minutes and finished off with a lemon-butter sauce until the chicken cooks perfectly. Juicy and delicious, cooked all in one skillet and ready in 30 minutes makes this the BEST chicken piccata ever!
  • 1 (16-ounces) package thin boneless chicken cutlets
  • ¼ cup all-purpose flour, for dusting
  • 1 garlic clove - thinly sliced
  • 2 Tbsp. extra virgin olive oil, plus extra, if needed
  • 3 Tbsp. unsalted butter - divided
  • dash of crushed red pepper flakes
  • 1 + ½ Tbsp. capers
  • 2 lemons -divided (1 lemon juiced, and 1 lemon cut ¼-inch slices)
  • ¼ cup white wine
  • ¼ cup low-sodium chicken broth
  • fresh chopped parsley, as garnish
  • optional: salt and pepper to taste
  1. First, take chicken cutlets and cut each piece in half if they are too large. Then lightly sprinkle on top with some salt and black pepper.
  2. Take each piece of chicken (one at a time) and coat both sides with flour, and shake off excess flour. Set aside.
  3. In a large deep skillet, and on medium heat, heat 2 tablespoons of olive oil with 1 tablespoon of butter. Add in sliced garlic. When the oil is hot, add in the chicken pieces and saute the chicken for 1 to 2 minutes per side, or until golden. This takes about 5 minutes. The chicken will absorb some of the olive oil while cooking. Therefore, as you are sauteing the chicken, if you need to add more oil in the pan, then add an additional tablespoon while sauteing the chicken.
  4. Then remove each chicken cutlet as they are cooked, and transfer to a nearby plate.
  5. In the same skillet, pour in the wine, juice of one lemon, and a dash of crushed red pepper flakes. Scrape the bottom of the pan with a wooden spoon to deglaze the lemon sauce, about 1 minute. Add in 2 tablespoons of butter.
  6. Transfer the chicken back into the skillet,and pour in chicken broth and toss in the capers. COVER with a lid. Allow to sauce to come to a low boil, about 2 minutes. Lower the heat to lowest. Then top each chicken with thin slices of lemon and COVER again.
  7. Allow the chicken piccata to simmer for 8 to 10 minutes more. Turn off heat.
  8. Uncover and sprinkle with some freshly chopped parsley. And serve.
  9. Yields: 2 to 4 servings
Recipe by 2 Sisters Recipes by Anna and Liz at