Easy Chicken Piccata

Servings: 1


  • 4, 6 oz boneless skinless chicken breasts 6 oz each
  • 1 Tbsp all-purpose flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp table salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • ¼ cup white wine
  • 1 Tbsp lemon juice (about ½ lemon)
  • ½ cup chicken stock
  • 1 Tbsp small capers, drained


  1. Trim each chicken breast of excess fat.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼ -inch thick. Cut pounded breasts into 6 inch by 4 -inch cutlets and refrigerate until ready to cook.
  3. Combine flour, onion powder, garlic powder, table salt and black pepper.
  4. Dredge on both sides of chicken cutlets.
  5. Heat a large nonstick pan over medium heat until hot. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken in one layer and cook on the first side for 3 minutes until golden brown.
  6. Turn the chicken cutlets over to the second side and cook for 3 minutes. Remove pan from the heat. Deglaze with white wine and lemon juice and add the butter and capers to swirl around the chicken cutlets to combine. Cook for abut 1 minute.
  7. Add the chicken stock and simmer for 1 to 2 minutes.

Serve with pan piccata sauce over the top of the chicken cutlets.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.