Meyer Lemon Piccata


  • 2 (8 oz) boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter, divided
  • 1/3 cup sauvignon blanc, or other crisp, tart white wine
  • 1/2 cup chicken broth
  • 1/3 cup Meyer lemon juice (about 3 lemons)
  • 2 tbsp capers, drained and rinsed
  • 1/4 cup chopped Italian parsley


  1. Split chicken breast halves in half, making 4 cutlets. Pound each cutlet to a thickness of 1/4 inch. Sprinkle evenly with salt and pepper. Place flour in a shallow dish and dredge cutlets evenly.
  2. Melt 1 tbsp butter over medium high heat. Add 2 cutlets to the pan, and sauté for 2 minutes. Flip and sauté for 1 minute. Remove from pan. Repeat with remaining butter and cutlets.
  3. Deglaze the pan with wine. Bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until wine is almost evaporated. Add broth and return to a boil. Reduce mixture to about 2 tbsp (aprox. 4 minutes). Stir in juice and capers.
  4. Dip cutlets in sauce to coat. Serve over buttered noodles with remaining sauce. Garnish with parsley.

Preparation time: 36 minute(s)

Cooking time: 36 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

Calories: 214

Fat: 7.3

Protein: 27.5

Microformatting by hRecipe.


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