Uploaded January 2022 | Updated September 2026, 1 week ago
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Chicken Piccata with Capers | How to Make It
This lemon chicken piccata recipe is a simple, light dish consisting of thin slices of chicken lightly coated in flour and pan-seared with a slightly tangy, buttery lemon-caper sauce. The best part is that it only takes less than 30 minutes to make it!
Equipment
Large skillet or sauté pan
Meat mallet or rolling pin (optional)
Ingredients
2 pounds chicken breasts, 3 to 4 pieces boneless and skinless
¼ cup all-purpose flour for dredging
¼ cup extra-virgin olive oil divided, for pan-searing and sautéing
3 tablespoons salted or unsalted butter divided, for pan-searing and the sauce
1 medium shallot minced
2 cloves garlic minced
2 tablespoons capers drained and chopped, if big (see note)
½ cup dry white wine sub: water or stock
½ teaspoon chicken base or bouillon dissolved in ½ cup of hot water
3 tablespoons lemon juice from 1 or 1½ lemons
¼ cup chopped fresh parsley (optional)
½ lemon slices (optional)
Salt and pepper to taste
Instructions
1. Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.
2. Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
3. Season them with salt and pepper, then lightly coat them with flour.
4. Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.
5. Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.
6. Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.
7. Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
8. Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.
9. Bring the chicken back and let it heat through for about 2 minutes.
10. Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
#shorts
Chicken Piccata with Capers | How to Make It
This lemon chicken piccata recipe is a simple, light dish consisting of thin slices of chicken lightly coated in flour and pan-seared with a slightly tangy, buttery lemon-caper sauce. The best part is that it only takes less than 30 minutes to make it!
Equipment
Large skillet or sauté pan
Meat mallet or rolling pin (optional)
Ingredients
2 pounds chicken breasts, 3 to 4 pieces boneless and skinless
¼ cup all-purpose flour for dredging
¼ cup extra-virgin olive oil divided, for pan-searing and sautéing
3 tablespoons salted or unsalted butter divided, for pan-searing and the sauce
1 medium shallot minced
2 cloves garlic minced
2 tablespoons capers drained and chopped, if big (see note)
½ cup dry white wine sub: water or stock
½ teaspoon chicken base or bouillon dissolved in ½ cup of hot water
3 tablespoons lemon juice from 1 or 1½ lemons
¼ cup chopped fresh parsley (optional)
½ lemon slices (optional)
Salt and pepper to taste
Instructions
1. Butterfly chicken breasts by slicing them horizontally in half. You can cut them into smaller cutlets if the pieces are too big. Trim any membranes or fats.
2. Place them between sheets of parchment paper or plastic wrap. Pound them thin (about ½ inch) for quick and even cooking.
3. Season them with salt and pepper, then lightly coat them with flour.
4. Set a large skillet over medium-high heat. When the pan is hot and almost smoking, add about a tablespoon each of olive oil and butter.
5. Brown the chicken for 2 minutes on each side. Add more oil and butter as needed. Transfer to a plate.
6. Lower to medium heat and add 2 tablespoons of olive oil. Sauté shallots, garlic, and capers for about a minute.
7. Deglaze the pan with white wine and scrape the fond or browned bits on the bottom.
8. Add chicken stock, lemon juice, and 2 tablespoons of butter. Season with salt and pepper, then simmer for about 2 minutes.
9. Bring the chicken back and let it heat through for about 2 minutes.
10. Spoon the sauce over the chicken. Add lemon slices and fresh parsley and turn off the heat.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
