Chicken Piccata with Capers

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 520.2
  • Total Fat: 12.3 g
  • Cholesterol: 113.9 mg
  • Sodium: 422.9 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 47.1 g

View full nutritional breakdown of Chicken Piccata with Capers calories by ingredient


Quick and Easy, great source of protein Quick and Easy, great source of protein
Number of Servings: 4


    4 (6- ounce) skinless, boneless chicken breast halves
    1/4 cup all purpose flour
    2 tablespoons butter
    1 tablespoon olive oil
    1/2 cup white wine
    1/4 cup fresh lemon juice
    2 tablespoons capers(drained)
    2 teaspoons fresh minced garlic
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 cups hot cooked spaghetti
    2 tablespoons chopped fresh parsley


1. Chicken should be pounded to 1/2 inch thickness. Place flour in a shallow dish and dredge chicken in flour.
2. Heat butter and oil in large skillet over medium high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thickened. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user SKISINCO.

Member Ratings For This Recipe

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    Delicious!! I'm eating it now. :-) So easy! Thanks for this recipe. It's my new favorite. I didn't use the spaghetti. It's great served alone with salad or vegetables. Less calories. I did not make any changes to your recipe. Thanks again....have to finish eating. - 9/1/16

  • no profile photo

    Yummy, easy, and just about perfect! - 6/28/11

  • no profile photo

    ***** excellent. will do again. - 9/12/09

  • no profile photo

    This was excellent! - 1/26/09

  • no profile photo

    This was a great recipe..very easy to make and very filling! - 6/26/08