Chicken Piccata (Pollo al Limone)
Tender chicken breast cutlets in a bright lemon‑caper sauce, finished with butter and parsley – a quick, elegant dinner for any night of the week.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 19
Season the chicken with salt and pepper, then lightly coat both sides in flour, shaking off any excess.
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Step 2 of 19
Heat the olive oil and 15 g of butter in a large skillet over medium‑high heat; add the chicken and cook 3–4 minutes per side until golden and just cooked through, then transfer to a plate.
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Step 3 of 19
Deglaze the pan with the white wine, scraping up browned bits, and reduce by half, about 2 minutes.
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Step 4 of 19
Stir in the chicken stock, lemon juice and capers; simmer 3 minutes until the sauce thickens slightly, then whisk in the remaining butter to finish.
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Step 5 of 19
Return the chicken to the skillet to warm through, sprinkle with parsley and serve immediately with the sauce spooned over.
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Step 6 of 19
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notes
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Step 8 of 19
:
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Step 9 of 19
If white wine is unavailable
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Step 10 of 19
replace with an equal amount of dry sherry or additional chicken stock with a splash of lemon juice.
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Step 11 of 19
tags
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Step 13 of 19
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A plated chicken piccata on a white ceramic plate
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sauce glistening
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Step 17 of 19
capers and fresh parsley scattered
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Step 18 of 19
lemon slice beside
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Step 19 of 19
soft natural light highlighting the golden crust
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