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Chicken Piccata

Elevate simple chicken breasts with a simple, tangy pan-sauce. Serve it with angel hair pasta and steamed broccoli.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: French
Servings: 2 servings


  • 2 tsp unsalted butter
  • 2 frozen chicken breasts I use Foster Farms
  • 1/3 cup minced shallot
  • 1/2 tsp minced garlic
  • 1/4 cup dry white wine
  • 1 1/2 cups low sodium chicken broth
  • 1 tsp lemon juice or to taste
  • 1 tbsp TB chopped capers
  • 1 tbsp TB chopped fresh parsley


  • Melt butter over medium high heat in a medium nonstick sauté pan. Brown frozen chicken breasts on both sides, approximately 5-6 minutes per side. Remove to a plate.
  • Add shallot to pan and cook for 2-3 minutes until softened. Add garlic and cook 1 minute. Pour in wine, scraping up any browned bits. Increase heat until wine is nearly evaporated. Add chicken broth, browned breasts (and any accumulated juices) to pan, bring to a boil, cover, and cook an additional 8-10 minutes or until chicken breasts are cooked through.
  • Stir lemon juice and capers into sauce and season to taste with salt and pepper. Serve breasts with piccata sauce, garnished with parsley.


If you’d like to thicken your sauce a bit, simply remove the chicken breasts when done and cook sauce uncovered to reduce.Add lemon juice, capers, parsley and seasoning at the end and spoon over breasts.

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