Chicken Piccata Recipe

This Chicken Piccata Recipe is thinly sliced chicken breasts that are wrapped in prosciutto and pan fried to golden brown perfection, then topped with a flavorful lemon sauce. An easy crowd pleasing dinner option that always gets rave reviews!

Course Main

Cuisine American, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 399

Author Kim

Ingredients

1 large chicken breast butterflied into two pieces or 2 thinly sliced chicken breasts
2 slices prosciutto
2 1/2 tablespoons flour
1 tablespoon grated Parmesan cheese
salt and pepper
1 tablespoon olive oil
2 tablespoons butter divided
1/4 cup dry white wine or chicken broth (I use Pino Grigio)
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers, drained
chopped parsley, optional for garnish

Instructions

Mix the flour, grated Parmesan and salt & pepper together in a shallow bowl. Wrap one slice of prosciutto around each chicken half, then dredge the chicken in the flour/cheese mixture.
Heat olive oil and 1 tablespoon butter in a medium or large skillet over medium-high heat. Add the chicken and cook on each side until golden brown. Remove the chicken to a plate lined with a paper towel.
Add remaining butter, wine/chicken broth, lemon juice, lemon zest and capers to the skillet. Use a spatula to scrape up the browned bits and continue to cook the sauce until it has reduced by about half. Pour sauce over the chicken and enjoy with pasta and/or a large green salad.

Notes

*This recipe moves quickly. I recommend measuring out and preparing all ingredients before starting to cook.
**This recipe can easily be doubled to feed a family.

***Calories and fat is likely to be lower than what is reported because you won't be eating all of the sauce.

Nutrition