Recipe courtesy of TV Guide

Quick Chicken Piccata

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 or 4 servings
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1 pound thin sliced skinless, boneless chicken breast

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon hot paprika

2 tablespoons olive oil

1 large lemon-half thinly sliced, half juiced

2 tablespoons butter

1 medium shallot, chopped

1/3 cup white wine or dry vermouth

1/3 cup chicken broth


  1. Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
  2. Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  3. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  4. Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.
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