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 Piccata

This recipe is from "Martha Stewart's Cooking School."

  • Servings: 4
Chicken Piccata

Source: The Martha Stewart Show, November Fall 2008


  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 4 chicken cutlets, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

  2. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

  3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

  4. Serve: Immediately pour the sauce over the chicken, and serve.

Reviews (3)

  • ca1026 24 Oct, 2013

    I made this for a dinner party and it was a huge hit! I used a little less butter in the sauce since I'm a little more health conscious and it didn't make a difference.

  • haleyfaye 24 Jul, 2009

    Delicious and easy to make!

  • conniehoag 13 Nov, 2008

    Tasty, quick and easy. Soak the capers first. Don't forget to use unsalted butter. I used this recipe with white fish, and it also was great. Thanks!

Related Topics