Lemon Chicken Piccata

BC Wine Pairing; Rosé or Pinot Blanc

Serves 4

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes

2 chicken breasts
½ cup all-purpose flour
3 tbsp. extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
⅓ cup dry white wine
1 tbsp drained capers, coarsely chopped
4 tbsp butter, cut into pieces
2 tbsp lemon juice
½ cup chicken stock
1 tsp chili flakes

Chopped parsley and lemon wedges (for serving)


Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 tbsp oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets without moving them until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 tbsp oil to the skillet and cook, stirring often, until golden brown, about 2 minutes. Add wine and capers and cook, scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup chicken stock, and bring to a simmer. Add the cubed butter and swirl pan vigorously while butter melts to help it form an emulsion with chicken stock.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce.

To serve transfer chicken and sauce to a platter and top with parsley. Serve with lemon wedges.

BC Wine Pairing Examples

Rocky Creek Winery Robin’s RoséApp
Upper Bench Winery & Creamery Pinot BlancApp