More Great Recipes: Italian


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""Chicken cutlets sauteed with capers, white wine, and lemon. .""

Serves 4-6 | Prep Time 10-15 minutes | Cook Time 15-20 minutes

Why I Love This Recipe

Piccata made with either chicken or veal is an Italian classic. We enjoy chicken piccata in warm weather because it is a lighter meal than many Italian meat and pasta dishes, but still so good.

Ingredients You'll Need

4 boneless, skinless chicken breasts
Freshly ground sea salt and freshly ground black pepper to taste
3 T. white rice flour
3 T. cornstarch
3 T. olive oil
2 T. capers, drained
1 c. white wine of your choice
½ c. freshly squeezed lemon juice (about 2 large lemons)
½ c. water
1 stick cold butter, cut in 1/4 “ slices
¼ c.. fresh Italian (flat leaf) parsley, chopped


Cut chicken breasts in half and place the half in a plastic bag, pound with a meat mallet to about ½” thickness. Repeat with remaining chicken. Season both sides of chicken with salt and pepper. In a shallow plate, or plastic bag mix together white rice flour and cornstarch; dredge chicken in this mixture. Heat olive oil in a large skillet over medium high heat. Place chicken in the pan, reduce heat to medium and cook until browned and cooked through on both sides, about 5 minutes per side. Remove chicken and keep warm. Cook capers in remaining oil in pan, smashing them lightly to release brine, until warm through, about 30 seconds. Pour white wine into skillet and scrape of any brown bits from the bottom of the pan. Cook until reduced by half, about 2 minutes. Stir lemon juice, water, and butter into wine mixture, cook and stir to form sauce. Reduce heat to low and stir in parsley. Return chicken to pan and heat through. To serve, place pasta of your choice mixed with ¾ of sauce on plate, top with chicken and top chicken with remaining ¼ of sauce.

Pairs Well With

GF Fettuccine.

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