Chicken Piccata


I love Chicken Piccata — so much that get it each time when we’re at the Cheesecake Factory. Or Maggiano’s. As much as I like it, I’ve never made it before this. Yup, first time. It’s bound to happen somehow, eh? And I had my Duh Joy! moment when I realized how easy it was to make. My ‘sign’ was in the free, promotional issue of Cuisine at Home, right there on page 8. Did you get this magazine in the mail, too? All I know is that these marketers sure know who to lure. We are practically magazine haven and I shouldn’t admit that because I’m trying to be more environment-friendly, remember? Having a collective of magazines to rival a salon’s is shameful. But I digress. Here’s the short of this long story:

Chicken Piccata

It was delish but it could’ve been better if the reducing wine didn’t burn. I was struggling to open the chicken broth can when it was a minute before I needed to pour it in, and it wouldn’t budge. Oops. That’ll teach me to get that out of the way before cooking.

On the subject of Lemons, there was a feature on the news the other night about the lemons you get from restaurants. They tested them and one sample had salmonella! Others had fecal bacteria. Atrocious! Watch out for those lemons when you eat out!

Of course, after grossing you out I’m giving you the recipe to the Chicken Piccata. Classy me. Enjoy the dish!

Chicken Piccata
Recipe from Cuisine at Home » Download the PDF recipe

Ingredients [makes 2 servings]

• 4 chicken cutlets
• 2 tbsp vegetable oil
• ¼ cup dry white wine
• 1 tsp minced garlic
• ½ cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 2 tbsp unsalted butter
• fresh lemon slices
• ½ cup all-purpose flour


1. Season cutlest with salt and pepper, then roll in flour. Tap off excess flour.

2. Coat a sauté pan with non-stick spray, add vegetable oil, and heat over medium-high.

3. Saute cutlets 2-3 minutes on one side. Flip and sauté the other side for 1-2 minutes with the pan covered.

4. Transfer cutlets to a warm plate, pour off fat from the pan.

5. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

6. Add broth, lemon juice, and capers.

7. Return cutlets to pan and cook on each side for a minute. Transfer cutlets on a warm plate.

8. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Note: You can garnish it with fresh chopped parsley before serving warm.

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  • May 9, 2008 1:24 am

    Whoa, why would lemons have fecal bacteria?! That’s scary!

    I’ve never had chicken piccata before (the only chicken-citrus dish I’ve tasted is Chinese lemon chicken, haha). That looks yummy, I gotta try it!

    Manggys last blog post..California Maki

  • May 9, 2008 8:56 am

    Oh man, that’s disgusting! blech!

    The chicken, though, that looks just delicious! I never make piccata, even though I know how simple it is. I’ll have to remember to add it to my list of things to make.

    Oh, and thanks for the postcard!

    Elles last blog post..Oven Roasted Fingerling Potatoes

  • May 9, 2008 9:55 am

    Mmmm! Yours looks even better than mine. :)

    Hillarys last blog post..‘Tis the Season to Drink Pink

  • May 9, 2008 5:25 pm

    Joy, what a great recipe! Mouthwatering picture! I think I am going to try it, in fact, the recipe is printing now:) oh, here it comes:)) Thanks a lot!!!!

  • joy
    May 10, 2008 12:20 am

    Manggy — Some employees weren’t following sanitary rules in the kitchen. Eeek. You should try it! It’s different from lemon chicken, but I love both, I must admit.

    Elle — Yeah, crazy. Thanks! I know, sometimes the most simple and basic recipes are the ones I forget to make. You’re welcome…glad you received it.

    Hillary — Haha…well, I like your baking concept. I wish I’d seen that before I made it.

    Farida — Thank you! Let me know what you think of it.

  • katelyn
    April 29, 2009 10:41 am

    im thinking about making this dish tonight. is it really good? like the chicken piccada from the cheesecake factory? emmmm:) i sure hope so!

    • joy
      April 29, 2009 11:20 am

      Hi Katelyn. It tastes really good, just make sure you don’t burn the wine (as I did) and cook the chicken just right so it is tender and juicy.

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