> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken Piccata in Brown Butter and Capers - URL: https://thefoodiekitchen.net/chicken-piccata-butter-capers/ - Published: 2026-08-17T08:35:23.000Z - Updated: 2026-09-15T04:22:49.000Z - Description: Chicken piccata is the Italian-American classic — thin chicken cutlets dredged in flour and pan-fried in butter with lemon, capers, and white wine. The brown butter pan sauce takes 3 minutes and is the whole point. - Author: Savannah Ryan - Tags: Chicken Recipes, MAHA Recipes, Mediterranean Recipes Chicken piccata is one of the great weeknight Italian-American dishes — thin chicken cutlets coated in flour and fried in butter until golden, with a pan sauce of white wine, lemon, and capers built from the fond in the same pan. The flour coating absorbs the brown butter beautifully and provides the slightly crispy exterior that contrasts with the moist chicken beneath. The sauce — tart, buttery, slightly saline from the capers — is the reason to make this dish. ## The Cutlet Technique Chicken piccata uses thin cutlets — chicken breast halved horizontally into two thinner pieces, then lightly pounded to even thickness. The thin cutlet cooks in 3 minutes per side, which means the flour coating has time to brown without the chicken overcooking. A thick breast cooked to the same internal temperature would require the coating to spend too long in the pan, burning before the chicken is done. ## The Brown Butter Pan Sauce After the chicken is cooked and set aside, the brown butter left in the pan contains all the browned flour and chicken fond — concentrated flavour that forms the base of the sauce. White wine deglazes it, lifting the fond from the pan. Lemon juice and capers go in next. Swirling cold butter pieces into the hot sauce off the heat mounts it into a glossy, emulsified sauce. This sequence takes 3 minutes. ## Serves 2 · Prep 10 min · Cook 15 min Serves 2 Prep 10 min Cook 15 min ### Ingredients - 2 chicken breasts, halved horizontally into 4 cutlets - 60g plain flour, seasoned - 80g unsalted butter, divided - 100ml dry white wine - Juice of 1 large lemon - 2 tbsp capers, drained - Fresh flat-leaf parsley - Salt and white pepper ### Method 1. Season flour. Dredge each cutlet and shake off excess. 2. Heat 40g butter in a large pan over medium-high heat. 3. Cook chicken 3 minutes per side until golden brown. Remove and keep warm. 4. In the same pan, add white wine. Simmer 1 minute, scraping up the fond. 5. Add lemon juice and capers. 6. Remove from heat. Whisk in remaining cold butter tablespoon by tablespoon. 7. Taste for seasoning. Pour over chicken. 8. Scatter parsley and serve immediately. ## What to Serve With Chicken Piccata Angel hair pasta (capellini) tossed in olive oil and parsley absorbs the sauce perfectly. Butter mashed potatoes are the alternative. Steamed asparagus or green beans alongside both work. Crusty bread to mop the sauce is mandatory. Frequently Asked Questions Can I use ghee instead of butter? Ghee produces a cleaner, nuttier sauce but the cold butter mounting step works differently as ghee has no water content to help emulsification. Use butter as specified. Why do my cutlets stick to the pan? Either the pan is not hot enough, not enough butter, or the chicken is moved too soon. Leave it alone for 3 minutes — it will release when the crust has formed. Can I make chicken piccata with thighs? Boneless thigh cutlets work — pound them thin and cook slightly longer (4-5 minutes per side). The flavour is richer than breast. Shop This Recipe Kerrygold Unsalted Butter Irish grass-fed butter — 82% fat, the benchmark for baking and finishing sauces. [Get on Amazon →](https://www.amazon.com/dp/B00151WA06?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Chicken Every chicken technique seed oil free — piccata, confit, tallow thighs, compound butter roast and global preparations. [Get on Amazon →](https://www.amazon.com/dp/B0CXLDJ3F8?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Related Recipes - [Lemon Butter Chicken Pasta](https://thefoodiekitchen.net/lemon-butter-chicken-pasta/) - [Garlic Brown Butter Shrimp](https://thefoodiekitchen.net/garlic-butter-shrimp/) - [Brown Butter Salmon](https://thefoodiekitchen.net/pan-seared-salmon-butter-capers/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)