Chicken piccata is a simple yet elegant Italian dish. It features chicken and pasta served with a sauce of lemon juice, butter, capers and white wine. The recipe is also easy enough to make on a whim, whether you're looking for a new weeknight meal or hosting last-minute guests. Plus, like all homemade dishes, you can adjust the sauce according to your taste buds and preferences. Read on to learn how to make chicken piccata.
![Chicken piccata recipe](https://img.ehowcdn.com/375/clsd/6/13/cd91c4d483cf455b8c1ff243f9309977.jpg)
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Things You'll Need
4 boneless skinless chicken breasts (or 8 thinly sliced breasts)
Salt and pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chicken broth
1 1/3 cup dry white wine (or more chicken broth)
1/3 to 1/2 cup fresh lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley
Fresh parsley and lemon slices for garnish
16 ounces cooked pasta
![Ingredients for chicken piccata](https://img.ehowcdn.com/375/clsd/6/13/30fa189f85dc4acca0114b66ecf332f1.jpg)
Step 1
Cut each chicken breast into two thin pieces.
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Put a chicken breast on a cutting board, flat side down. Place the palm of your hand on top of the breast. With a sharp knife, carefully slice horizontally through the breast. Do not cut all the way.
![Cut chicken](https://img.ehowcdn.com/375/clsd/6/13/aa5368cff03748a9be75e41aa55d6e52.jpg)
Tip
If using eight thinly sliced chicken breasts, skip to Step 3.
Step 2
"Unfold" the chicken breast. Cut along the "fold" to create two thin slices of chicken. Repeat with the remaining chicken breasts.
![Slice chicken](https://img.ehowcdn.com/375/clsd/6/13/86c54336679843fb90a1a0c42fed4619.jpg)
Step 3
Place the sliced chicken breasts in between layers of parchment paper or plastic wrap. With a meat mallet, pound the chicken until it is 1/4 to 1/2-inch thick.
![Pound the chicken](https://img.ehowcdn.com/375/clsd/6/13/2d44b06ada844b9ebc5d36ca934a2c84.jpg)
Step 4
Sprinkle both sides of each breast with salt and pepper.
![Season with salt and pepper](https://img.ehowcdn.com/375/clsd/6/13/26297289ff664c01aa16cada6b604518.jpg)
Step 5
Place the flour on a plate. Dredge each slice of chicken with flour, making sure to coat both sides.
![Coat in flour](https://img.ehowcdn.com/375/clsd/6/13/a617aab91b224c6caea5de58c8d24ce5.jpg)
Step 6
Place a pan over medium heat. Add two or three chicken breasts, depending on the size of your pan. Cook 4 to 5 minutes on each side, or until cooked through and no longer pink. Repeat with the remaining chicken breasts.
![Cook chicken](https://img.ehowcdn.com/375/clsd/6/13/7027d4c534bb43c6ae722a9fe1c0be66.jpg)
Tip
Place the cooked chicken breasts on a plate and cover with an aluminum foil "tent." This will keep the chicken warm as you cook the remaining pieces.
Step 7
Once all the chicken is cooked, add the white wine, chicken broth and lemon juice to the same pan. Use a large spoon or spatula to scrape the browned bits.
Simmer on medium-low heat for 10 to 15 minutes. Add the remaining 4 tablespoons of butter, mixing until combined. Stir in the parsley and capers.
![Make the sauce](https://img.ehowcdn.com/375/clsd/6/13/9c420a2b23d340da99a56b7562c8fb66.jpg)
Feel free to keep adding ingredients until the sauce suits your taste buds. For example, for a richer sauce, add more butter. You can also add more lemon juice if you'd like an extra lemony dish.
![Chicken piccata recipe](https://img.ehowcdn.com/375/clsd/6/13/c60e90985b414a5393372f47bb45fe02.jpg)
Serve the chicken over pasta. Pour the sauce over the dish and garnish with fresh parsley and slices of lemon. Enjoy!