top of page

Chicken Piccatta

Prep Time:

Cook Time:



About the Recipe


3 chicken breasts (large), boneless, skinless

1/2 cup all-purpose flour

1 tsp salt , or to taste

1/2 tsp black pepper, or to taste

4 Tbsp unsalted butter, divided

3 Tbsp olive oil

1/2 cup dry white wine such as chardonnay

1/4 cup fresh lemon juice , (juice of 1 large lemon)


1. Cut chicken breasts in half lengthwise so you end up with 6 cutlets.

2. Sprinkle both sides of cutlets with salt and pepper.

3. Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.

4. Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side

5. Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.

6. In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter and 1/4 cup lemon juice.

7. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken.

8.Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.

bottom of page