Chicken Piccata

Yum, chicken piccata. This is what I call a Monday Supper. Monday Suppers, since they are on Mondays, need to be simple, fast, totally reliable and with as few ingredients as possible. Because they fall on MONDAYS, which are the opposite of slow, lazy Sundays, where spending the afternoon in the kitchen making something long and complicated is a wonderful thing. But 24 hours later, long and complicated is no longer wonderful. Short and simple, that’s what Monday dinners are all about.

And so chicken piccata, that is why I love you, with your very few ingredients and your warm, lemony, buttery taste. You are the perfect Monday Supper. This is a very easy supper, but you must use nice chicken breasts — not too thick, not too thin, about 1/2 inch thick is perfect. Pound those babies if you have to, although I find if you use the chicken labeled “thin cut chicken breasts” you are usually okay. Fresh lemon juice – I buy two lemons for this dish. One for the juice, and one for those pretty lemon slices I use as garnish. Fresh chopped parsley. I love roasted aspargus with this dish, but it would also be great with sauteed spinach, or surrounded by rice with some of the pan sauce drizzled on top. Or both.

Anyway…here is chicken piccata for a Monday Supper. It makes Mondays feel so much better…and then before you know it, it’s Tuesday, and the weekend is practically here.


Chicken Piccata
Serves: 4
  • 4 skinless, boneless chicken breasts, about ½ inch thick
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • ¼ cup all-purpose flour
  • ⅛ teaspoon pepper
  • ¼ cup butter
  • ½ cup chicken stock
  1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
  2. Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
  3. Melt the butter in a large pan and brown the coated chicken pieces.
  4. Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish with lemon slices and fresh parsley.


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. whiterice says

    Received a letter from the doc yesterday, my LDL is borderline high. He said I can no longer read this blog. 😉

  2. Michelle of Chellbellz says

    So I made this last night! I was worried because I hate the texture of Chicken Breast, but i sliced them and tenderized them before dipping them in the egg mixture. I think I put too much lemon juice in there, but it was still really yummy, the chicken was tender! I also made whole wheat pasta, tossed with lemon/olive oil/ pepper/ and Basil. So good!

  3. Tracy says

    I love your version of the recipe. So smart adding lemon juice to the egg. I put my palm flat on top of the cutlet + then slice evenly between the board and my palm. /Your readers can see a demo of this on the site. At least it used to be there.
    I have been making my version of this recipe for years, but last night I found 2 little chicken tenders in the refrigerator (the were still good, I just forgot I had taken them off 2 very plump cutlets. So I just egged and coated them with seasoned breadcrumbs. Then I sauted them. I used to eat them that way in my childhood and adulthood till around 20 yrs. ago. I had forgotten how great they taste that way also. I think I might have dipped them in flour b4 the egg wash, last time I made them + they weren’t the same, great taste.

    • Kate says

      I forgot about that cutting technique – very clever. And yes, tenders are the best!! I can’t always find them in my market but when I do I always buy a few of them. Kids love them better than regular old chicken breast, too.

  4. Robert says

    Love this recipe…simple, and no capers, which I usually see in recipes for this, and really dislike capers lol. Thanks!


Let's Talk!

Your email address will not be published. Required fields are marked *