Chicken Piccata


2 boneless, skinless chicken-breast halves (about 12 ounces total)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/2 cup dry vermouth
1 tablespoon fresh lemon juice
1 tablespoon butter
1 tablespoon capers, brine drained
2 teaspoons grated lemon zest
2 tablespoons chopped fresh parsley
Lemon wedges


Slice each chicken-breast half into 2 pieces, lengthwise.

Place pieces between two sheets of heavy-duty plastic wrap; with a meat mallet or rolling pin, pound to ¼-inch thickness.

In a shallow bowl or pie tin, combine flour, salt, and pepper. Dredge chicken in flour mixture and shake to remove excess.

In a large frying pan over medium-high heat, sauté chicken in olive oil, 2-3 minutes per side, or until no longer pink; transfer to warmed plates.

Discard oil. Add vermouth to pan and cook over medium-high heat 2 minutes, or until mixture is reduced by half, stirring to loosen browned bits from bottom. Stir in lemon juice, butter, and capers.

Return chicken to pan and coat well with sauce.

Plate chicken, spooning sauce over meat; sprinkle with lemon zest and parsley. Garnish with lemon wedges and serve immediately.


2 servings

Preparation Time

20 Minutes

Total Time

20 Minutes


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