Cheap And Simple Chicken Piccata

Cheap And Simple Chicken Piccata


Servings 4
Time Needed Prep
Ingredients 12
Difficulty Medium

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  • 2 Boneless Chicken Breasts
  • 1/3 cup Plain Flour
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/3 tsp Black Pepper
  • 2 tbsp Shallots finely chopped
  • 3 Garlic Cloves finely sliced
  • 1/4 cup Dry White Wine optional
  • 1 cup Chicken Stock
  • 1 Lemon juiced
  • 2 tbsp Capers drained

Nutrition Information

Qty per
407g serve
Qty per
Energy 1261cal 310cal
Protein 22g 5g
Fat (total) 115g 28g
 - saturated 18.9g 4.6g
Carbohydrate 38g 9g
 - sugars 1.9g 0.47g
Dietary Fibre 2.94g 0.72g
Sodium 14716mg 3618mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

It’s always smart to have a chicken recipe or two under your belt, which is why we’re fans of this Chicken Piccata. It might sound complicated, but it’s actually just a method for cooking the meat, and serving it with a sauce.

You can eat this chicken with just about anything, but we love it with roast vegetables, cauliflower rice or a nice lush salad.

124 | Stay at Home
Cheap and Simple Chicken Piccata – Stay At Home Mum


  1. Butterfly each chicken breast, cutting it into thinner halves across the centre.

  2. Place each half of the chicken breasts (now there should be four) between some heavy duty cling wrap and beat with meat mallet (a small skillet can also be used) until the meat is about 1.5cm in thickness.

  3. Season chicken liberally with salt and pepper. Keeping aside 2 tsp of plain flour for later use, empty flour into shallow dish and then coat the chicken in the flour, shaking off the excess.

  4. Melt half of the butter (1 tbsp) into a skillet or pan on medium-high heat. Then add 1 tbsp of oil to coat the pan. Once hot, add the chicken to pan, sautéing for around 5 minutes on each side or until cooked through. Remove chicken from pan and keep warm nearby.

  5. Add the rest of the oil to the pan and warm again. Then add shallots and cook for a few minutes, stirring continuously, before adding garlic and softening for one minute while stirring. If you want to add wine do so now, bringing the pan to a boil and loosening any pieces that are stuck to the base. Cook on a boil until the liquid in the pan has almost evaporated, stirring every now and again.

  6. In a separate dish combine the remaining 2 tsp of flour with about 1/3 cup of the chicken stock, and stir until the mixture is completely combined.

  7. Add the rest of the chicken stock to the pan with the wine mixture and bring to a boil. Once the sauce has reduced about half, should take 3 - 5 minutes, add the flour and stock mix. After one minute of frequent stirring, the sauce should be thickening nicely.

  8. Remove pan from heat and add in the rest of the butter, the lemon juice and the drained capers. Plate up the chicken and spoon the sauce over the top, serving with your choice of sides.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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