Chicken Piccata with Couscous

Classic Italian dish that is quick and easy to make.
Serve with Rice and your favorite vegetable.
My accompaniments were Couscous, Italian Beans with Sauteed Mushrooms.

The chicken cutlets are lean and cook in only a few minutes, therefore they produce very little drippings. A light coating of flour will act as an emulsifier and thickener, and the simple addition of fresh lemons, white wine, and capers create the classic piccata flavors.

Served with Couscous, Mushrooms & Shell Peas

  • 2 boneless, skinless chicken breasts, cut and pounded into cutlets
  • All purpose flour
  • Salt & Pepper
  • Nonstick cooking spray
  • 2 Tbsp. vegetable oil
  • 1/4 cup dry white wiine
  • 1 tsp. minced garlic
  • 1/2 cup chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 TBsp. drained capers
  • 2 Tbsp. unsalted butter
  • Fresh lemon slices
  • Fresh parsley


Season the chicken cutlets with salt & pepper and

dredge them in flour. I seasoned the flour with Kirkland’s Tuscan season mix).

Coat a sauté pan with nonstick spray, and add the oil–heat over medium high flame.

Sauté the cutlets 2 – 3 minutes on one side. Flip cutlets over and saute the other side, cover for 1 – 2 minutes.

Transfer the cutlets to a platter (warmed platter if you desire)–Pour off any fat from the pan.

De-glaze the pan with the wine and add the minced garlic.

Cook until garlic is slightly brown and the liquid is nearly evaporated–about 2 minutes.

Add the chicken broth, lemon juice, and capers.

Return the cutlets to the pan and cook on each side for 1 minute.

Transfer cutlets to warm plates.

Finish the sauce with butter and lemon slices. Once the butter melts, pour the sauce over the cutlets.

Garnish with fresh parsley and serve immediately.

Let’s begin–cutting the chicken breasts into smaller pieces

Into a ziplock bag and pounded thin.

Seasoned the flour

Into the seasoned flour

Into the saute pan

Just a few minutes per side

Nice golden color

Removed the cutlets from the pan and deglazed with white wine

Aroma is nice, but we can make it even nicer

Fresh minced garlic added

Cook until the garlic browned slightly and the liquid is reduced a tad

Yes, that looks about right

Fresh lemon juice and capers made their entry

Added the cutlets back into the pan for a few minutes to absorb the flavors

Almost there !

Removed them once again, added fresh lemon slices and butter…let that simmer for a few minutes

Pour that lovely Lemon-Caper Sauce over the chicken cutlet, and voila!

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