Recipe courtesy of Kaiser Grille

Chicken Piccata

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 to 4 servings
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2 (8-ounce) chicken breasts, boneless and skinless

Salt and pepper


2 tablespoons clarified butter, or olive oil

2 tablespoons dry white wine

1 cup chicken broth

2 lemons, juiced

1 tablespoon capers

1 tablespoon sun-dried tomatoes, chopped

2 tablespoons cold butter

1 tablespoon Italian parsley leaves, chopped


  1. Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
  2. Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.