4 servings (serving size: 1 breast half and 1 tablespoon sauce)

This simple take on chicken scaloppini is just the recipe when you're craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.

How to Make It

Step 1

Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

Step 3

Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

LaraRR's Review

July 15, 2011
This was an easy work night meal but seemed very dry to me b/c there wasn't enough sauce. If i make again, i'll double the sauce. It was just ok. There are much better piccata recipes out there with more depth of flavor - but again this was very easy for a work night.

LauraD318's Review

December 15, 2013
Good and easy. My 11 year old did not care for the sauce as it is pretty lemony but I will definitely make the again and just not but the sauce on his chicken.

irisheyes14's Review

October 25, 2010
This was easy and tasty, good for everyday meals! The capers added a nice element to the dish. I served it on top of brown rice.

Saecca's Review

December 31, 2009
This meal was so easy that my husband actually offered to make it all! It was quite tasty! We didn't use butter (ran out), but EVOO instead. Still got the picatta-esque texture to it. Would make again, especially if hubs is cooking! :-)

MadeyClan's Review

July 11, 2010
We really liked this recipe. It was fresh and light tasting and a great summer dish. I used olive oil instead of butter and did not dredge the chicken in the flour but added a cornstarch mixture to the sauce to thicken. I also added white wine and fresh thyme. Yummm! If you want to try something different, we recommend this one.

erin7382's Review

March 14, 2010
Very good and so easy. I add shallots and cook with the melted butter for a minute or 2, then 2 or 3 cloves of garlic and put thyme in with the broth. Adds great extra flavor and comes out sooo tasty. I serve the chicken breast with sauce over blanched asparagus.

KathyB65's Review

December 18, 2012
Easy and delicious. I was out of chicken breasts but thighs worked just as well. Next time I'll decrease the lemon by half, the lemon was almost overpowering. Served with fresh spinach and boiled baby yukon potatoes. It was quick, easy and delicious. I'm going to use floridafanny's idea of keeping already pounded breasts in the freezer. That will make get dinner on the table even faster.

SuperJeni's Review

February 19, 2010
I loved this dish! I have made it twice and foresee it being a staple. I skip the flour all together and use olive oil rather than butter. Delicious!

calteri's Review

January 06, 2013
Both my husband and I really liked this. And it was so quick and simple to prepare. I followed the recipe exactly, but didn't serve over anything, just had companion veggies. A really tasty low-fat meal.

timnjulie's Review

January 31, 2011
So easy. And very delicious. Great for a weeknight meal. Don't forget the pinot grigio!