Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging. I use gluten-free all-purpose flour but if you’re not gluten-free ...

The lemon butter sauce with capers gives this dish a zesty kick. It's not just for chicken piccata or lemon chicken cutlets. Use the sauce and cooking method with just about any protein.

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta. Anna Theoktisto is a ...

Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes. Serve.

Giada De Laurentiis’ Chicken Piccata might just be the ticket ... In the same pan, deglaze with chicken broth, then add the lemon juice, stock and capers. Return to stove and bring to a boil ...

When going to an Italian Restaurant, Chicken piccata has been one of my most favorite dish. I just love the lemon/butter ...