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Lemon Chicken Breasts Piccata


  • 2 large lemons
  • 2 large garlic cloves
  • 2 tablespoons minced parsley
  • 4 chicken cutlets (1 to 1 1/4 pounds, or 4 to 5 ounces each)
  • Salt and freshly ground black pepper
  • 1/4 cup flour
  • 4 tablespoons olive oil
  • 1/2 cup dry sherry
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons butter


  1. Heat the oven to 350 degrees F.
  2. Slice 1 of the lemons into 8 thin slices.
  3. From the remaining lemon, squeeze 1/4 cup juice.
  4. Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons, reserve the parsley, covered with a damp paper towel.
  5. Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour.
  6. In a 12-inch nonstick sauté pan or skillet, heat the 4 tablespoons oil over high heat until hot. Add the chicken and sauté it 2 minutes on each side, or until golden brown.
  7. Transfer the cutlets to a platter, cover, and keep warm.
  8. Add the minced garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown.
  9. Add the 1/2 cup sherry, 1/4 cup lemon juice, and 2 tablespoons capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium/high heat by half, stirring occasionally.
  10. Remove the pan from the heat and add the 8 lemon slices.
  11. Return the chicken cutlets to the pan and reheat them in the sauce over low heat until just warmed through. Swirl in the 2 tablespoons butter until melted.
  12. At serving time, divide the chicken and sauce among 4 dinner plates. Sprinkle the reserved 2 tablespoons minced parsley over each portion.

Yield: 4 servings

Posted by bettyboop50 at Recipe Goldmine May 15, 2001.

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