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Chicken Piccata

Using Royalty Meat Company’s Boneless Skinless Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 2 Tbsp plus ¼ cup dry white wine
  • 5 Tbsp lemon juice
  • 3 garlic cloves, minced
  • ½ cup all-purpose flour
  • ½ cup grated parmesan cheese
  • ¼ cup chopped parsley
  • ½ tsp salt
  • 3 tsp olive oil
  • 2 Tbsp butter
  • Capers


  1. In a shallow dish, combine beaten eggs, 2 tablespoons wine, 2 tablespoons lemon juice, and garlic. In another shallow dish, combine the flour, Parmesan cheese, parsley, and salt.
  2. Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
  3. In a large nonstick skillet, brown 2 chicken breast in 1-1/2 teaspoons oil for 3-5 minutes on each side or until internal temperature reaches 165℉. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  4. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered until sauce is reduced by a fourth.
  5. Drizzle over chicken. Top with capers to taste. Serve with pasta or rice.