Quick and Easy Chicken Piccata


  • 4 boneless skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • Minced fresh parsley (optional)


  • Mix flour, salt and pepper in a bowl. Pound chicken breasts with a meat mallet to 1/2-in. thickness.
  • Coat both sides of chicken by dipping into flour mix.
  • In a large skillet, heat butter over medium heat in a large skillet. Brown chicken on both sides.
  • Add wine and bring to a boil. Reduce heat; simmer, uncovered, until chicken is cooked through.
  • Drizzle with lemon juice. Sprinkle with parsley if desired.

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