No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Chicken Scaloppine with Piccata Sauce

  • Servings: 8
Chicken Scaloppine with Piccata Sauce


  • 4 small boneless skinless chicken breast halves, about 1 to 1 1/4 pounds
  • 1 cup all-purpose flour, (spooned and leveled)
  • Coarse salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup homemade chicken stock or canned low-sodium chicken broth
  • Juice of 1/2 lemon
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.

  2. Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.

  3. In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.

  4. Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.


Reviews (1)

  • mmsrjs 6 Dec, 2007

    Since Ron loves this one, every once in awhile he grabs my apron and gets me out of the kitchen, he makes the meal and it is delicious. All I have to do is the clean up, he seems to use every pot, pan and dish he can find.

Related Topics