Darcy's Lemon Chicken Piccata

Posted by Donna-Marie Pye on

Donna-Marie's daughter Darcy developed this recipe and has perfected it to a T! It's one of her regular weeknight meals she has shared with family and friends. Traditionally it's made with veal, but she's been making a chicken version that is a perennial hit. Hope you enjoy it too!


  • 2 large lemons, halved
  • 4 boneless, skinless chicken breasts, butterflied open* and pounded to 1/2-inch thickness
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/2 tsp chili powder
  • 1/2 cup all-purpose flour or GF 1:1 baking flour
  • 4 tbsp olive oil (or more, don't be stingy)
  • 1 large shallot, trimmed and minced
  • 2 tbsp brined capers, rinsed and drained
  • 1 cup dry white wine or low sodium chicken broth
  • 3 tbsp unsalted butter
  • Freshly chopped parsley
  • Cooked spaghetti noodles


  1. Slice one lemon half into ⅛-inch thick slices and set aside. Juice the remaining 3 lemon halves to yield ¼ cup juice. Set aside.
  2. 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.
  3. Place a generous 2 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. Add remaining 2 tablespoons oil to skillet and repeat process with remaining cutlets. Do not clean skillet.
  4. Add shallot to skillet used to cook the cutlets and heat over medium heat. Cook until shallot is fragrant, about 1 to 2 minutes.
  5. Add wine or broth and lemon slices, 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 7 to 9 minutes.
  6. Add lemon juice and capers to skillet, stirring well to combine. Continue simmering until sauce reduces again to ⅓ cup, about 10 to 12 minutes.
  7. Remove skillet from heat and whisk in butter and parsley. 
  8. To serve, place each cutlet on top of cooked spaghetti noodles on a warmed dinner plate. Divide sauce evenly and spoon over each cutlet and noodles. Serve immediately.

Makes 4 servings

How To Butterfly A Chicken Breast:

    1. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book.
    2. Place meat 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.


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