Chicken Piccata with Capers Recipe

I was a little hesitant to try this because It had so few ratings but I made this for my husband last night and he really loved it. The only thing I did differently was I cooked the sauce and chicken together instead of taking out the chicken and pouring the sauce later. I think it allowed the chicken to absorb more of the flavor. Anyway, give it a try because this is a winner!

i’ve made this dish and it’s easy to make and always a favorite …after browning chic ..i put in a casserole dish and then make the sauce and pour over the chicken and bake in over for 40 min .. the chic literally falls apart …sometimes if i made a lot of the sauce …ill make some pasta and serve the chic over the pasta and the sauce on top …sprinkle e fresh parsley and romano grated cheese !! delish !

This was fantastic! I doubled the sauce recipe and at the end I found that it was too lemony for my taste. So I added a cup of chicken broth and simmered it a little longest reduce. The sauce was still too brothy so I stirred in cornstarch and water to make it more of a gravy. I also followed the suggestion of another reviewer and put the whole chicken breasts back in the sauce to finish cooking. The chicken was super tender and really absorbed the flavors of the sauce. I served it with buttered egg noodles. Will definitely make this again!!!!

Really liked it. Had all the ingredients. Needed minor tweaking so I couldn't do 5 stars. Once I tasted the overwhelming lemon flavor, I tweaked it and ended up cooking the sauce down for about 6-7 minutes. Added shallots, extra garlic (lots), freshly ground pepper and about 1/4 cup chicken broth. Last couple minutes I remembered I had mushrooms so added a few. Only thing I will remember to do next time is to put the chicken back into the sauce for a minute to warm it back up. I also used brown rice flour instead of all purpose and really love how light of texture it gives to the chicken. Its undetectable but adds something.

My hubby's new favorite dish!! He LoVES the chicken piccata from macaroni grill but he craves this version even more!! Made a few tweaks though to perfect it... when coating the chicken I scrambled up to eggs to soak them in first then placed them moist chicken in a Ziploc bag with the flour, added 1/2 cup Parmesan, 2 tbsp of seasoned salt, and a cup of panko bread crumbs. Once the chicken was done and set aside, I let some mushrooms sauté right before adding in the rest of the sauce ingredients. To the sauce I added 1/4 cup heavy whipping cream, a touch of the liquid from the caper jar, and a dash of corn starch to thicken it up a bit..... Turned out AMAZIINNGGGGg!!! Thanks for the great recipe!!

I make this all the time for my vegetarian boyfriend, using Quorn brand or Gardein brand imitation chicken cutlets. This is his favorite dish in the world, and I like it because it is fast and easy. Except for the substitution of plant-based protein for chicken (and note that the imitation chicken does not get pounded flat), the recipe can be made just as it is.

Chicken Piccata is one of my all-time favorite dishes and this recipe is absolute perfection! You can't go wrong with this recipe and it's easy enough to impress guests! I usually add some thinly sliced lemon to the dish while it's simmering, it makes a beautiful presentation. Top it with some fresh grated parmesan cheese...YUM!

Very easy and tasty! I used breast tenders instead of half breasts because they cook fast and brown nicely without needing to be pounded, and I also used Alto del Carmen pisco brandy instead of white wine, because that is what I had on hand. Otherwise, I followed the recipe to the letter and it was perfect.

I only used one chicken breast and I still have leftovers. So Yummy!!! I took that one breast and cut it into 4 thin fillets. Had no flour so I used Bisquick, worked fine. Added extra artichokes because I love them so. Served over orzo and I cooked the parsley since I don't like it fresh. Will use this recipe again and again...so good.

So wanted a recipe for Piccata with capers that used chicken and not veal. I loved this! I only used two large chicken breast halves. Same amount of flour, butter and olive oil. I cut the wine 1/4 cup, 1/8 cup lemon juice, 1 tablespoon capers, 1 tablespoon garlic. I added 1 teaspoon paprika and 1/4 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper to the flour. Turned out incredibly well. Will make this over again. Reminds me of my German experience.

This has become one of my favorite chicken recipes because it's fast, easy, and tastes great. Pounding the breasts nice and thin is important and can be done well ahead of time and placed in the fridge between sheets of waxed paper. Do not overcook. Excellent with hot buttered noodles and a fresh green vegetable.

Made it last night — huge hit.

This tastes way better than it looks online.

It's the best recipe I've come across for Chicken Piccata; better than most restaurants.

A friend served this and it is delicious and easy and company worthy. Diet friendly too.

Simple to cook, and not too many pots and pans. I added marinated artichoke hearts and served with rice and asparagus. Yummy.

Made it with what I had in my fridge — turned out amazing.

I love chicken piccata, and I loved this recipe! It is easy, straightforward, and quick to get on the table. Works for a family dinner, yet is perfect for company as well.

We loved this delicious recipe. It was easy to make. I loved the lemon flavor and the sauce made the recipe. I will make this recipe again.

So impressive yet easy to make! The lemon was just right not too bold. It cooks up so quickly. So it can be ready last minute. I made some farfalle pasta with it…delicious!