Chicken piccata

Chicken piccata is a great dish – my warning from the beginning is that you need to like sourness and lemon in order to enjoy this meal. If you do, you must try it then.

Chicken piccata
Servings: 4
Preparation and cooking time: 40-50 min
Difficulty: easy to medium


  • 2 chicken breasts
  • flour to cover them
  • 1 shallot
  • 1 clove of garlic
  • 1 cup of chicken broth
  • fresh juice from a lemon (start with less if you think it is too sour)
  • a splash of white wine (optional)
  • 3 tbsp of butter
  • 2 tbsp of capers
  • salt and pepper
  • 1 tbsp of chopped parsley
  • vegetable oil for frying


  1. Cut the chicken breast horizontally in thinner slices. You can first cut the chicken in half and the make it thinner or cut the whole chicken in one go in a long thin slice.
  2. Place a plastic wrap one the chicken and gently flatten in with a mallet or a pan until it gets thinner. Do not make it very thin.
  3. Season with salt and pepper.
  4. Roll your chicken in flour. You can also simply dust flour on the cutting board where you have the chicken.
  5. Fry the chicken in a pan on both sides until it gets beautifully brown.
  6. Take out the chicken from the pan and add a bit of more oil and fry your shallot and then add the garlic until they are both soft.
  7. Pour the chicken broth and the optional wine, lemon juice and let them simmer. I have a version where I also put the lemons inside, not only the juice. But be careful with what lemons you have – this can make the dish bitter. So it is safer to only add the lemon juice.
  8. You can now add back the chicken for a few min back so that they clean a bit of the flour off and the flour participates to thickening the sauce.
  9. Take out the meat again and finish off the sauce with adding the butter in, the capers and parsley at the end.
  10. It is ready to serve with more parsley and mashed potatoes, buckwheat or your favorite side dish.