Darcy's Lemon Chicken Piccata

It's officially citrus season, so it's a great time to make this easy weeknight meal. You can serve it on top of spaghetti noodles, but we like it with a fresh green salad. And freshly squeezed lemon juice is a MUST! (Originally developed by Donna-Marie's daughter, Darcy Greaves. Updated February 2026).

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Ingredients...

• 2 boneless, skinless chicken breasts, cut into 2 pieces and pounded to 1/2-inch thickness
• 1 large lemon
• Kosher or sea salt
• Freshly ground black pepper
• 1/2 tsp chili powder
• 1/4 - 1/2 cup all-purpose flour or GF 1:1 baking flour
• 2 tbsp olive oil (or more, don't be stingy)
  
• 3 tbsp cold butter, cubed
  
• 1 cup dry white wine or low-sodium chicken broth
• 2 tbsp brined capers, drained and rinsed
  
• 3 tbsp unsalted butter
• Freshly chopped parsley
  

Method...

1. Cut each chicken breast horizontally into 2 thin slices.  Place each chicken slice between 2 pieces of waxed/parchment paper and pound to about 1/2-inch thickness. Set aside. 
2. Slice one lemon half into 4 wedges and set aside. Juice the remaining 1/2 lemon half to yield 2 tbsp juice. Set aside.
3. Rub chicken slices with 2 tsp olive oil. Generously season each chicken cutlet on both sides with salt, pepper and chili powder. Place flour in a shallow pie pan and dredge each cutlet in the flour, shaking off any excess.
4. Place a generous 1 tbsp olive oil in a large skillet and heat over medium-high heat until hot but not smoking. Carefully add two cutlets to the pan and cook on one side until golden brown, about 3 to 4 minutes. Using tongs or a fish spatula, flip cutlets and cook until second side is golden brown and chicken is cooked through, another 3 to 4 minutes. Transfer browned cutlets to a large plate and tent with foil to keep warm. Repeat process with remaining cutlets, adding a little more oil if needed.
5. Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
6. Add wine or broth, increase heat to high and cook, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Simmer until liquid reduces to about ⅓ cup, about 3 minutes.
7. Add lemon juice and simmer about 1 minute. Reduce heat to low.
8. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened. Stir in capers and parsley
9. To serve, place each cutlet on a warmed dinner plate. Divide sauce evenly and spoon over each cutlet. Serve immediately.

Makes 4 servings

How To Cut A Chicken Breast into Scallopini:

1. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting from the thicker rounded end to the narrow pointed end.
2. Place each slice inside a plastic bag or between two sheets of plastic wrap. Working from the centre out, pound with the smooth side of a mallet until meat is 1/8 to 1/4 inch thick. Continue with recipe as directed.