Chicken Piccata– Cooking by Pictures!

Piccata in Italian means larded–the namesake for this easy to follow recipe. The conventional approach is to fry the chicken cutlets in butter, lemon, and parsley to create a delicious puckering sauce! Add the capers to this recipe to add texture and compliment to the tart flavor of the sauce.

Cooking notes: Tenderize the chicken by pounding, especially if using the breast section. Don’t dust off the excess flour after dredging; this will help thicken the sauce. I add white wine to help deglaze the bits after frying the chicken, to make a heartier sauce. Serve this with a side of your preferred spaghetti brand or egg noodles. A fruity Chardonnay or even a Gewurztraminer will add sweet floral notes to the lemon. Tutti a tavola a mangiare!


  • 2 Lemons, 1/4 cup juice and 1 tbsp lemon zest
  • 6 skinned chicken thighs
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1 cup all purpose flour, add 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
  • 1/4 cup of non-pareil capers
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth


Use the 2 lemons to exude 1/3 cup of juice and 1 tablespoon of zest
Cut the chicken thighs and pound to tenderize. Salt and pepper the chicken on both sides and drench in the flour mixture, coat evenly.
Fry the chicken thighs in canola oil, brown both sides about 2 minutes each side. Add wine and let it dry before adding the broth, simmer for 2 minutes. Melt the butter in the pan while turning the chicken to coat with thickening fluid. Add the lemon juice and zest and cook for another minute or so. Garnish with capers and Italian parsley,
Serve while hot. This dish goes well with the Lemon Spaghetti pasta or Steamed Potatoes. Drink with your favorite Chardonnay.

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