• Alessandra DeNardo

Lemon Chicken with Capers

Updated: May 28, 2020

Calling this lemon chicken because I don’t know if it is the exact recipe to make Piccata. It’s a perfect weeknight meal, ready in about 35 minutes. Good to serve with broccoli, rice, or pasta!


  • 1.5 Lbs of thinly sliced chicken cutlets. Pounded if you have a meat pounder.

  • 1/2 C white wine

  • 1/2 stick butter

  • Juice of 2-3 Lemons

  • 1/2 carton chicken stock

  • 1 tsp flour

  • 1/2 C capers

  • parsley


  1. Thinly slice (butterfly or in 3 slices) and pound chicken breasts

  2. Coat firmly with flour on both sides.

  3. Prepare sauce ingredients- this is what I did for 2 lbs of chicken. You have to taste the sauce, if you want it to be more lemony, add more. If too thick, add more stock.

  4. Sauce: Juice of 2-3 lemons, 1/2 carton chicken stock, 1/2 C white wine, 1/2 stick butter, 1 TSP flour

  5. Fry chicken cutlets in oil until brown on both sides, DO NOT COOK THROUGH. Remove, set aside

  6. In same pan, add butter and flour and mix together quickly

  7. Add wine and let reduce for 2-3 min

  8. Add all other sauce ingredients + CAPERS. Let simmer for 3 min

  9. Add chicken back to pan and simmer COVERED for 10 min. Remove cover, let simmer for 5

  10. Top w parsley and eat immediately

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