This easy Italian dish is a favorite of many busy cooks, since pounding boneless, skinless chicken breasts into tender cutlets mean they will cook quickly in a frypan. A flavorful pan sauce, bright with lemon juice and capers, is prepared in the same pan, making cleanup a breeze, too.
Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
2 boneless, skinless chicken breast halves, each 8 to 10 oz. (250 to 310 g)
Kosher salt and freshly ground pepper
1/2 cup (2 1/2 oz./75 g) all-purpose flour
3 Tbs. olive oil
3 Tbs. unsalted butter
1 Tbs. minced shallot
1/4 cup (2 fl. oz./60 ml) dry white wine
3 Tbs. fresh lemon juice
1/4 cup (2 fl. oz./60 ml) chicken broth
2 Tbs. capers, drained
2 Tbs. minced fresh flat-leaf parsley
Directions
Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).
Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.
Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. Serves 4.
Rated 5 out of
5 by
Channey from
So goodExcellent. My husband kept repeating, "this is so good!" Thank you Williams Sonoma for another great recipe.
Date published: 2023-11-20
Rated 5 out of
5 by
DutchLion from
Great recipe for whole familyMade it for Sunday dinner and whoe family loved it, including two teenagers. Combined it with home made pasta and added a bit of heavy cream to the sauce to make it even better. Still a great classic.
Date published: 2023-03-20
Rated 5 out of
5 by
Kwank64 from
Moist flavorful Chicken PiccataThis came out top notch- I used the zest of the lemon as well as all of the juice... I added a bit more chicken broth/ stock to stretch the sauce further. All served over some linguini and a small side of zested and sautéed broccolini.. Easy to make and extremely flavorful! Enjoy!!
Date published: 2020-06-29
Rated 5 out of
5 by
wilsoned from
Flavorful sauce, especially with a few extrasThis recipe is very good as written. I add a cup of thinly-sliced mushrooms during the shallot sauté step and half a cup of chopped artichoke hearts when during the reduction step. I serve it atop capellini pasta. Try it also topped with flash roasted tomatoes (https://www.williams-sonoma.com/recipe/flash-roasted-tomatoes.html); I promise you won't be disappointed!
Date published: 2019-07-16
Rated 5 out of
5 by
Snoogle from
Great Flavor!I added artichoke hearts to this recipe - Delish!!
Date published: 2017-02-22
Rated 5 out of
5 by
Sylvia2816 from
Best Chicken Piccata EverI'v been searching for the perfect Chicken Piccata recipe. Now I have found it and believe me I have tried a ton of them. This is quick simple and delicious. Cook chicken the exact amount of time it says and it will be juicy and moist. Love this recipe.
Date published: 2016-09-18
Rated 5 out of
5 by
Chefin from
Great FlavorsI love to order chicken piccata in restaurants and now I finally have a recipe that delivers the same great flavor! I tripled the recipe for all items (except the wine) and it turned out great. Thanks WS!
Date published: 2016-05-06
Rated 5 out of
5 by
Shoela from
Best sauce (recipe) I've made thus far!Follow this recipe to the T and your experience will be better than that of a restaurant. The sauce was phenomenal! Definitely cooking this for my guests.
