Chicken Breasts Piccata


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Mix together some dry white wine, lemon pepper seasoning, flour and some unsalted butter to make this healthy sauce to go over your chicken.

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  • Vegetable oil cooking spray
  • 4 (3 oz.) boneless, skinless chicken breast halves
  • 1/2 tsp. no-salt lemon-pepper seasoning
  • 2 Tbs. unsalted butter
  • 1 Tbs. all-purpose flour
  • 1/2 C. dry white wine
  • 2 Tbs. drained capers

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Spray a grill rack with cooking spray. Preheat a gas grill to

medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning. Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and is no longer pink, and its juices run clear, turning once. Keep warm. Melt 1 Tbs. butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 min. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 Tbs. butter. Serve sauce over chicken.

Yield: 4 Servings.

Reviews (1)

  • The sauce in this resipe is great, although I substituted the dry wine with dessert wine and baked the chicken as opposed to grilling it because it is snowing outside right now (its winter)....

    Flag as inappropriate pdawson3  |  January 27, 2011

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