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Meyer Lemon Chicken Piccata


February 21, 2017

A fresh twist on a classic chicken dish!

  • Cook: 15 mins
  • Yields: 4


2 8 oz. skinless, boneless chicken breast halves

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

1/4 cup all-purpose flour

1 tbsp unsalted butter, divided

1/3 cup sauvignon blanc or other crisp, tart white wine

1/2 cup fat-free, lower-sodium chicken broth

1/3 cup fresh Meyer lemon juice (about 3 lemons)

2 tbsp capers, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley


1Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2Melt 1 tbsp butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tbsp butter and 2 cutlets.

3Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tbsp (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.