This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chicken Piccata / Pollo alla Piccata

Name: Chicken Piccata / Pollo alla Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Chicken breast (4 pieces); Flour (1/2 cup); Butter (4 tablespoons); Olive oil (2 tablespoons); Chicken broth (1/2 cup); Lemon juice (1/4 cup); Capers (2 tablespoons); Fresh parsley (2 tablespoons); Salt (1 teaspoon); Black pepper (1/4 teaspoon)

by Waatokok Kitchen

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33 viewsTotal time: 30 min

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Thin, golden-brown chicken cutlets finished in a butter, lemon, and caper sauce.

Servings: 4
Prep: 10 min
Cook: 20 min
Difficulty: Easy
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Juicy, Crispy / Crunchy
Techniques: SautéSimmer
Meal: DinnerLunch

Quick weekday meal
Date night

Tips

Flatten the chicken to an even thickness before cooking so that it cooks evenly.

Ingredients

Chicken breast (4 pieces)
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Flour (1/2 cup)
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Butter (4 tablespoons)
≈ $14.87 MXN
Olive oil (2 tablespoons)
$8.36 MXN
Chicken broth (1/2 cup)
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Lemon juice (1/4 cup)
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Capers (2 tablespoons)
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Fresh parsley (2 tablespoons)
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Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/4 teaspoon)
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WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $23.39 MXN

≈ $5.85 MXN per serving

3 of 10 ingredients

priced

30%

Prices are approximate. · Last updated Oct 8, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Cutting board
Tongs
Measuring cups
Measuring spoons

Steps

1. Coat the chicken in flour and sear it10 min
Season the chicken with salt and pepper, dredge it in flour, shaking off the excess, and sear it in 2 tablespoons of butter and oil over high heat until browned on both sides and cooked through — the thickest part should reach 74°C (165°F) on a meat thermometer. Remove and set aside.
2. Prepare the sauce4 min
In the same skillet, pour in the chicken broth and lemon juice, scraping up and incorporating the browned bits from the bottom.
3. Add the capers4 min
Add the capers and let the sauce reduce over medium heat for 3–4 minutes.
4. Finish with butter2 min
Remove from the heat and stir in the remaining 2 tablespoons of butter, stirring until they melt and the sauce becomes glossy.
5. Turn the chicken over and serve2 min
Return the chicken to the skillet to coat it with the sauce, garnish with parsley, and serve.