Chicken Piccata

prepared by and photo by Emily S. Downs

Everyone loves this go-to dish. Serve fresh steamed green beans with a little sea salt alongside. Award winning dinner any night of the week.

Size: serves 4

8 boneless chicken cutlets
1/4 cup flour
Salt and pepper to taste
4 tbsp butter
1 tsp lemon juice (+ more for buttered noodles)
1/2 cup chicken stock
1/4 cup white wine
2 - 4 tbsp chopped fresh parsley
Lemon slices for garnish
Noodles (I like to use wide no-yolk egg noodles), buttered and garnish with chopped parsley


Pound the chicken slices gently into thin scaloppine.  Season flour with salt and pepper.

Dip the chicken slices in flour to coat lightly.  Shake off excess.

Melt the butter in a skillet.  Saute the scaloppine lightly.  Remove to platter. **

Add chicken stock to the skillet.  Cook for 1 minute, scraping up brown pieces in the bottom of the pan.

Add the wine and lemon juice.  Simmer for 1 minute.  Put the scaloppine back into the skillet.

Cover and cook for 1 to 2 minutes.  Remove to platter.  Sprinkle with parsley and garnish with lemon slices.

** (Prepare noodles… when finished, add melted butter, chopped parsley and a bit of lemon juice.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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