Name: Mediterranean Style Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 large boneless, skinless chicken breasts, butterflied and pounded thin; 1/2 cup all-purpose flour; 1 tsp salt; 1 tsp black pepper; 3 tbsp extra virgin olive oil; 1/2 cup dry white wine (e.g., Sauvignon Blanc); 1 cup chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup brined capers, rinsed; 1/2 cup Kalamata olives, pitted and halved; 1 cup marinated artichoke hearts, quartered; 3 tbsp unsalted butter; 1/4 cup fresh parsley, chopped

Description

Mediterranean Style Chicken Piccata upgrades the classic with a lighter, zesty twist. Tender chicken cutlets are seared golden and finished in a sauce of lemon, white wine, olives, capers, and artichokes. Bright, briny, and herbaceous—it’s weeknight simple yet dinner-party worthy.

Ingredients

Scale

2 large boneless, skinless chicken breasts, butterflied and pounded thin

1/2 cup all-purpose flour

1 tsp salt

1 tsp black pepper

3 tbsp extra virgin olive oil

1/2 cup dry white wine (e.g., Sauvignon Blanc)

1 cup chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

1/4 cup brined capers, rinsed

1/2 cup Kalamata olives, pitted and halved

1 cup marinated artichoke hearts, quartered

3 tbsp unsalted butter

1/4 cup fresh parsley, chopped

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Instructions

1. Butterfly and pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.

2. Dredge each cutlet lightly in flour, shaking off excess.

3. Heat olive oil in skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.

4. Deglaze pan with white wine, scraping up browned bits. Reduce by half, about 2 minutes.

5. Add chicken broth, lemon juice, capers, olives, and artichokes. Simmer 3–4 minutes.

6. Reduce heat to low. Swirl in butter until sauce is glossy. Stir in parsley.

7. Return chicken to pan. Spoon sauce over cutlets and warm 1 minute.

8. Serve hot over pasta, polenta, or with vegetables.

Notes

Pound chicken evenly for uniform cooking.

Do not overcrowd the pan—cook in batches if needed.

Always use fresh lemon juice for best flavor.

Add red pepper flakes to sauce for subtle heat.

Omit butter or swap gluten-free flour if dietary needs require.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Skillet, Pan-Fry
Cuisine: Mediterranean, Italian

Nutrition

Serving Size: 1 cutlet with sauce
Calories: 420
Sugar: 3 g
Sodium: 880 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 105 mg