Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce new york times recipes




The rich tapestry of Italian culinary skill is elegantly encapsulated by Chicken Piccata with Lemon Sauce. Even though the recipe is simple, it is brimming with flavors that dance between the substantial essence of chicken and the citrus enticement of lemon. This dish promises a restaurant-quality experience from the comfort of your kitchen in less than an hour, making it ideal for those hectic weeknights.
This dish, a sort of family relic, always transports me back to my early years. I can still picture my grandmother’s soft hands creating this beauty with such care and accuracy. Every morsel was a testimonial to how much she cared for me and loved cooking. Even now, the scent takes me back to those simpler times, where I feel the warmth of her kitchen.

I sincerely hope that this meal will be woven into your family’s tales, inspiring moments and memories the way it did for me. Keep this recipe on hand, pass it on, and let the tradition of delicious meals and special occasions continue.


  • 4 skinless, boneless breasts of chicken
  • all-purpose flour, half a cup
  • To season with salt and pepper
  • Olive oil, two tablespoons
  • Butter, two tablespoons
  • Half a cup of white wine, preferably a dry one
  • 50 ml of chicken broth
  • 1 lemon’s fresh juice
  • 2 tablespoons rinsed capers
  • 2 teaspoons of chopped, fresh parsley



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