Chicken Piccata

By Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless chicken breasts , pounded to even thickness
1 tablespoon olive oil
1/2 cup white wine
4 teaspoons lemon juice
1-2 tablespoons butter
2 tablespoons capers


  1. Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
  2. Heat oil in an Anolon Nouvelle Copper Luxe Onyx Skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160°F. Remove from pan.
  3. Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
  4. Serve chicken with sauce and capers spooned over the top.