Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Chicken Piccata

ChrissieChrissie Weyenberg
Rate this

total time:
20 min

Save this recipe 2
Save this recipe 2
total time:
20 min


  • 2 chicken breast, butterflied
  • 3 Tbls. butter
  • 2 Tbl. olive oil
  • 1/3 C. lemon juice
  • 1/2 C. chicken stock
  • 1/4 C. capers
  • salt, pepper to taste
  • Flour
  • Parsley
Save a shopping List


  • 1

    Butterfly chicken and flatten to about 1/4 inch thick. Season both sides of chicken with salt and pepper. Dredge in flour, shake off excess.

  • 2

    Combine oil and 2 Tbl. butter over medium-high heat. Add chicken and cook for 3 minutes. Flip chicken and cook on other side for another 3 minutes. Remove chicken and set aside.

  • 3

    Add lemon juice, chicken stock, and capers. Bring to a boil. Return chicken and reduce heat. Cook for 5 minutes. Remove from heat; add final 1 Tbl. butter and chopped parsley.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.