Chicken Piccata

Prep Time: 30 Minutes

Yields: 4 Servings


This is one of Louisiana's favorite home-style Italian dishes. Although it is most often made with veal, it can be made with chicken or fish fillets.


4 boneless chicken breasts

salt and black pepper to taste

granulated garlic to taste

1 cup flour

½ cup vegetable oil

1 tbsp minced garlic

½ cup dry white wine

1 cup chicken broth or chicken stock

3 tbsps fresh lemon juice

2 tbsps capers, drained

4 lemon slices, thinly cut

4 tbsps unsalted butter

¼ cup chopped parsley


Slice each chicken breast in half. Place slices between sheets of plastic wrap and pound to an even thickness. Season chicken with salt, black pepper and granulated garlic. Dust lightly with flour and shake off excess. In a large sauté pan, heat oil over medium-high heat. Sauté chicken breast cutlets, a few at a time, 2–3 minutes on each side. Remove meat from pan and set aside. Pour off all but 2 tablespoons of oil, add minced garlic and sauté 1 minute. Deglaze with wine. Bring to a rolling boil and reduce to half volume. Add stock, lemon juice, capers and lemon slices. Return chicken to pan and simmer 1–2 minutes or until heated thoroughly. Add butter and parsley, constantly swirling pan until a butter sauce is achieved. Remove from heat and serve over rice or pasta.