Chicken Piccata

Chicken Piccata


120 people made this

About this recipe: A classic chicken dish, served with fine egg noodles. Chicken is served with a sauce made with lemon juice, butter and seasonings. Perfect for lunch or dinner.


Serves: 4 

  • 5 tablespoons plain flour
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon paprika
  • 450g skinless, boneless chicken breast fillets, pounded thin and cut into 5cm pieces
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 50g butter, divided
  • 75ml dry white wine
  • 75ml chicken stock
  • 4 tablespoon fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley
  • 225g fine egg noodles

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Whisk together flour, black pepper and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large frying pan over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the frying pan and set aside.
  2. Place 30g butter into the frying pan with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  3. Pour the wine into the hot frying pan and bring to the boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining butter and parsley. Return the chicken pieces to the frying pan and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to the boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, about 4 to 5 minutes. Drain well.
  5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked noodles into the frying pan with the remaining sauce and toss to coat.

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Reviews (2)


Really nice and simple to make, will be making it again. Thanks - 01 Jul 2014


Great recipe. Preferred it with mashed potato to soak up the sauce and green veg. - 30 Sep 2015

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