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Chicken Piccata (Skillet or Air Fryer)

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Chicken Piccata is an Italian dish of pounded chicken breast in a lemon-wine-butter sauce with capers and parsley. Make it in the skillet or air fryer!

Chicken Piccata
Chicken Piccata

If you’re looking for more ways to make chicken breast exciting, you’ll love this easy Chicken Piccata recipe. Rather than using a ton of butter and oil, my dish uses much less oil and just a touch of butter. The flavor is so good that you won’t miss it! My daughter, who loves anything with lemon, really loves this dish. If you want to try this chicken piccata recipe with fish, try Flounder Picatta. And for more chicken breast recipes, you may also like this Baked Chicken Breast, which you can top with lemon and capers or this air fryer chicken breast.

Breaded Chicken Piccata

What is chicken piccata?

Chicken Piccata is an Italian dish made with capers in a lemon butter sauce. Although it’s not always breaded, we love this version inspired by Ina Garten’s Lemon Chicken Piccata.

Chicken Piccata Ingredients

  • Chicken Cutlets: Use boneless, skinless chicken breasts.
  • Salt and Black Pepper to season the chicken
  • Egg Whites: Beat two egg whites with a teaspoon of water. You can also use a whole egg instead of egg whites.
  • Breadcrumbs: I like seasoned whole wheat breadcrumbs.
  • Olive Oil Spray to spray both sides of the chicken
  • Butter: If you don’t have whipped butter, regular is fine.
  • Fresh Lemon Juice: Use the juice from one lemon and keep the squeezed lemon halves for the sauce.
  • White Wine: Any dry white wine will work, like Pinot Grigio or chardonnay.
  • Broth: You’ll need a half cup of reduced-sodium chicken broth.
  • Capers for a tangy, briny flavor
  • Sliced Lemons and Fresh Parsley for serving
  • Although many people use flour when they bread their chicken, I never do.

How to Make Chicken Piccata

  1. Prep the Chicken: Cut the chicken lengthwise into four long, thin cutlets. Place them between two sheets of parchment paper or plastic wrap and pound to a quarter-inch thick. Sprinkle both sides with salt and pepper.
  2. Dredging Stations: Beat the egg whites and water in a shallow bowl, and put the breadcrumbs in another. Dip the chicken in the eggs and then the breadcrumbs.
  3. Cook Chicken: Spray the chicken on both sides with olive oil. If you’re using the air fryer, preheat it to 370°F, and air fry for about five minutes, turning halfway in batches if needed. On the stove, heat a large skillet over medium heat and cook the chicken for a few minutes on each side.

How To Make Chicken Piccata Sauce

  1. Melt butter in a sauté pan set to medium heat. Add the lemon juice, wine, broth, reserved lemon halves, salt, and pepper.
  2. Simmer for a couple of minutes over high heat until the sauce reduces by half.
  3. Discard the lemon halves and add the capers. Stir and serve over the chicken. Garnish with parsley, if desired.

What is chicken piccata served with?

How to Reheat

Leftovers will last in the refrigerator for 3 to 4 days in an airtight container. The air fryer is fantastic for reheating breaded chicken. Preheat the machine to 360°F and heat for a couple of minutes on each side until heated. If you don’t have an air fryer, reheat the chicken on the stove or in the microwave. Microwave the sauce until warm.


  • Protein: Swap the chicken for boneless pork chops or white fish.
  • Breadcrumbs: Switch out whole wheat breadcrumbs for panko or regular breadcrumbs. If you can’t find seasoned, you can season plain breadcrumbs with Italian herbs and spices, like onion and garlic powder and dried basil, oregano, and thyme.
  • Wine: If you don’t like to cook with wine, swap it for chicken broth, or buy a single-serving bottle of wine. You can also freeze leftover wine in ice cube trays to have on hand for future recipes.
  • Butter: If you’re allergic to butter, swap it with ghee, vegan butter, or oil.
  • Eggs: If you can’t eat eggs, coat the chicken in dijon mustard before covering it with breadcrumbs.

Chicken Breast with lemon, capers

More Italian Chicken Recipes You’ll Love:

Your comments are helpful! If you’ve tried this healthy Chicken Piccata recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can re-share it on my Stories!

Chicken Piccata

4.84 from 31 votes
Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.
Course: Dinner
Cuisine: Italian
Chicken Piccata
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 1 piece of chicken


  • 2 boneless, skinless chicken breasts, 16 oz total
  • freshly ground black pepper, to taste
  • 2 large egg whites, or whole eggs
  • 2/3 cup seasoned whole wheat dry bread crumbs
  • olive oil spray, about 1 tbsp worth
  • 1 tbsp whipped butter
  • juice of 1 lemon
  • 1/4 cup dry white wine
  • 1/2 cup reduced sodium chicken broth
  • 1 tbsp capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving


  • Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • In a shallow bowl, beat the egg whites and 1 teaspoon of water together.
  • Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Shake of any excess crumbs.
    breading chicken breast
  • Heat a large skillet over medium to medium-low heat.
  • Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
  • Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
    breaded chicken breast
  • For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
  • Bring to a boil then simmer until it's reduced in half, about 2 minutes.
  • Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
  • Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Air Fryer Method:

  • To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.

Last Step:

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Serving: 1 piece of chicken, Calories: 262 kcal, Carbohydrates: 11.5 g, Protein: 30 g, Fat: 9.5 g, Saturated Fat: 2.5 g, Cholesterol: 88 mg, Sodium: 233.5 mg, Fiber: 1.5 g, Sugar: 0.5 g


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166 comments on “Chicken Piccata (Skillet or Air Fryer)”

  1. Simple and delicious! I made a few modifications-used flour instead of bread crumbs and egg for the coating as I didn’t have any eggs on hand (pan-fried the chicken). I’m a huge lover of sauce and lemon, so I doubled the sauce and added lemon rind to serve over angel hair pasta.

  2. Labor intensive especially when making a side as well but so worth it!!! Husband said must add to the rotation.

    We baked the chicken in the oven, 400 for 20 min and it came out PERFECT!

  3. This recipe is for four. It is only my husband and me. I planned to have it twice. It was so good we ate it all in one sitting

  4. Avatar photo
    Melissa Karlovitch

    Great recipe. Used the skillet version and it came out terrific. Recipes like this make being on WW a whole lot easier.

  5. Delicious! Doubled sauce recipe but it didn’t thicken even after boiling it for awhile. Made chicken in the air fryer and served over pasta. 

  6. No matter how long I cooked the sauce I could not get it to thicken at all. It reduced in volume by a lot but stayed watery. Any suggestions?

    1. Sometimes I mix some cornstarch and water and pour that in the sauce to thicken it up. DON’T over cook it because it will get thicker and unappetizing. Try 1 tsp mixed with 1/4c or less of water. Stir well and add 1/2 to sauce stir and see if that starts to thicken. If not add a bit more. With practice you’ll find the right ratio.

  7. We loved this dish! Doubled the sauce to pour over a little pasta. Served with your roasted broccoli! 

    So so flavorful!!

  8. Chicken piccata is one of my husbands favorites at a local restaurant, but I wanted a version that I could eat guilt free. This is a great recipe. I served with gnocchi and sauteed spinach and it was definitely a hit!

  9. Avatar photo
    catherine mcpherson

    The Chicken Piccata recipe was absolutely delicious. I made it for dinner last night and even produced more than the original recipe projected. Thank you for sharing the recipe and offering helpful tips, cooking images, and suggestions for how to modify the recipe for those who have allergies or food sensitivities.

  10. 100% adding this to my regular dinner rotation. So easy to make and the sauce is heavenly – highly suggest doubling it!! I served the chicken with green beans and cauliflower rice.

  11. My husband and I greatly enjoyed this recipe this evening. I used my oven’s air fryer to cook the chicken which worked out great. Very easy and delicious! Thank you.

  12. Made this tonight…my husband (who doesn’t like chicken) really liked it. Wonderful flavor. I served his without capers since he doesn’t like them. I added the capers to my disband it was wonderful!!! A keeper.

  13. Absolutely delicious. Served with angel hair pasta and roasted broccoli. Quite a dinner for a weeknight……

  14. I’ve made this few times and the whole family devours it. Note: Trader Joe’s sells thin turkey cutlets and they are perfect for this recipe!!

  15. Avatar photo
    Beth Hamilton

    Delicious!  I served it with orzo that I had browned in a tablespoon of butter and then cooked with the leftover chicken broth from the recipe.

  16. Really tasty and quick. I did buy the thin sliced chicken breast, need a break sometimes! I put recipe in WW and came out to 6 points. I wonder if the points on this recipe was for a full size chicken breast. Oh and I would make a little more sauce next time. Thanks Gina for another great recipe!

  17. Phenomenal recipe with robust flavor. Didn’t clean the pan in between, used vegetable broth, insanely good

  18. Avatar photo
    Bill Stockton

    I ALWAYS love Skinnytaste and now I still always love these recipes.  I’ve never tried to make chicken piccata, but these recipes are easy to follow and produce great results.  Another winner!

    Thanks Gina

  19. Avatar photo
    Barbara Ensor

    Was looking for a chicken piccatta recipe and went to see if SkinnyTaste has a recipe. We will definitely save this recipe for future use! Agree you could make more of the sauce. Had it with roasted asparagus and quinoa/rice mixture. Fabulous!

  20. This was SO easy and quick to make I was surprised at how juicy the chicken was! Super delicious and super easy! Will be making again soon!

  21. This was very good and I’m not a lemon fan! I recommend making double the sauce so you can have it over pasta!

  22. Gina, I  made this and it was FABULOUS! no greasy mess and it was full of FLAVOR, And simple to cook. Thank you for your recipes! 

  23. Loved this recipe. I used the whole egg. I also split the bread crumbs into 1/3 cup and added 1/3 cup panko bread crumbs and seasoned with thyme, sage, garlic powder and onion powder with parsley. It was delicious.

  24. Do you have any suggestions for a butter substitute in the sauce if we want it to be dairy-free (i.e., also kosher)? Thanks!

  25. The video on Instagram shows a salad on the side with this. Do you have a recipe for that side salad? Thanks!

  26. I order whole wheat bread crumbs and whole wheat panko from Amazon. The bread crumbs I receive come from Whole Foods.

  27. Avatar photo
    Andrea Williamson

    Really tasty…very easy to make….didn’t have capers on hand but recipe came out delicious. Will make it again for sure.

  28. I made this two nights ago along with Dina’s Tossed Mushrooms and it was a hit! I have made many, many of your recipes both from your cookbook and from your blog. I’ve loved every one so far!

  29. why clean the pan after cooking the chicken? wouldnt you want all the flavor bits that would be left behind after cooking the chicken in the sauce

  30. Avatar photo
    Matt & Dannii

    This is a great recipe but the calorie count is out by about 75%

    1. I am really enjoying my new air fryer and this was my favorite recipe yet from it.  The chicken was moist and flavorful and I could eat a vat of that sauce.  I did add half a tablespoon of flour to thicken it up a little; just preference.  Wonderful recipe, thanks Gina! 

  31. My grocery store stopped carrying the whole wheat breadcrumbs and I am still on the hunt for them in local places. In the mean time I bought Panko Seasoned….will they be an okay replacement until I find the whole wheat?

  32. LOVED this recipe. I love all of Skinny Taste recipes but this one knocks it out of the park. My boyfriend absolutely LOVED this and wanted me to make more!

  33. I dredge cutlets in flour and the oil gets messy…if i clean out the skillet then it will be just lemon, wine , capers and broth…..can the sauce be made separate, will it have a taste…thanks

  34. Yet another fantastic recipe that is helping hubby and me work the Weight Watchers program without feeling bored. He liked the flavor the capers added to the sauce, but didn't really like biting into them. That was fine with caper-loving me! We had it with roasted asparagus. What a nice (and photogenic!) dinner. Thanks!

  35. Avatar photo
    Katie Hampsten

    Hi Gina was just wondering if it would change the points using Italian breadcrumbs instead? I can NOT find whole weat bread crumbs anywhere

  36. Hi I am new to your site and I pulled up three recipes I thought sounded good and they all had wine in them..can you substitute something for that?My husband has an alcohol allergy and is not able to have any in anything..we don't drink at all so would rather not have it but also want flavor if I am going tom keep the husband on board with us doing this together.

    1. how did you make it without wine? did you use more chicken broth, or just omit that amount of liquid all together? let me know what you did if and when you see this!

  37. Can I make this without the white wine? I don't drink so I don't have any white wine at home! Would it still taste good without the white wine?

  38. I made this tonight and it was delicious!! Thanks so much for the great recipe. Like Dunia said, I did not feel guilty. I have never made any chicken piccata before it turned out really well. My husband really enjoyed it. My 2 kids (3and a half and 18 months) both liked it too. I will make this recipe again and again. Thanks!!

  39. Made this tonight, I have always used food network recipe & I have to say that yours is soooo much tastier!!! And since I am Cuban, I need rice with every meal, if not its not a meal, lol, I made your cilantro lime rice!!!! OMG, dinner was amazing and I don't feel guilty!!!! Thank you & keep the recipes coming!!! Xoxo

  40. Finally made this last night after staring at it on your site for months…it was so good! I ended up using one chicken breast and splitting it into three pieces – made pounding it into thinner pieces very easy. One piece for me and two for my husband was plenty. Will absolutely make this again! THANKS!

  41. Let me start off by saying that I'm not a very good cook. Therefore, I'm usually not impressed by recipes because of my own short comings. With that said, this was SO GOOD! I used all wine instead of substituting in chicken broth. The sauce was delicious and the chicken was tender. I served the rest of the wine with dinner. I paired this meal with salad and your creamy lemon cheesecake yogurt cups for desert. I have to admit, I kept complimenting myself on this meal and my "mad skills".

  42. Delicious dinner last night – hubby commented that it was one to go on the list, last time he said that it was also a skinny taste recipe!

    for anyone concerned about opening a bottle of wine for 1/4 cup for the recipe – use vermouth. it can be substituted in any recipe calling for wine at 66% of the original recipe – i.e. for this recipe use 2 3/4 Tbsp of vermouth. vermouth can be kept like any spirit and keeps forever.

  43. Avatar photo
    Joni Peterson

    This recipe was delicious!!!!! I absolutely loved it!!! I'm trying the Crock Pot Santa Fe Chicken tonight, the house smells amazing! I'm thrilled I found your website and recipes!

  44. Whenever I bread things without dipping them in flour first (before the egg wash) the bread crumbs always fall off. If I coat the chicken with flour, how many points+ do you think it would add to the final recipe?

  45. I'm confused and hope someone can clarify. Do you start with two chicken *breasts* & then pound to 1/4 inch? Because when I purchase chicken *cutlets* they are already about 1/4 inch thick. This recipe sounds wonderful and would like to add it to the list for next week. Any help would be greatly appreciated!

  46. Gina I see a feew of your recipes call for whole wheat bread crumbs… I don't recall seeing those at our local grocery stores. What would it do to the nutro. facts if I used regular italian bread crumbs?

  47. Had never tried this before, but it was delicious! The sauce tasted by itself will make you question how it will taste on the chicken, but once it has a chance to soak into the meat, it adds a beautifully sweet flavor that I have never tasted before. I did not add the capers, but it was great without them. With this we had Roasted Peppers and Onions (my favorite!) and Buttermilk Mashed Potatoes. All a huge hit with the family! Tonight is Spinach Stuffed Shells night! Yum Yum!!!

  48. I made this tonight for dinner and it was fantastic! Thanks Gina for all the wonderful recipes you make I just bought the popsicle mold on amazon to make the fruit yogurt pops! Can't wait to see how they work out! Again I love your site and am so happy I found it!

  49. I put the chicken in a baking dish (after cooking stovetop) with the white wine and lemon juice and put it in the oven @ 350 for 10-15 minutes and it soaked up the juices – delicious! LOVE your recipes. Keep 'em coming!

  50. I made this and it was delicios using panko crumbs but next time I will the whole wheat crumbs…thanks for the recipe….i like capers but not too many in the recipe…great recipes…thank you

  51. I make this all the time as I always have the ingredients on hand, and just have to buy lemons! I LOOOOOVE IT! I think it is a great way to make chicken tenders too, without frying them in oil like my mom always did. I always pop these in the oven at 375 for about ten minutes just to make sure they are cooked through, but they are still always so moist. I have discovered that I LOOOOVE capers so I always add extra to the sauce lol. Thanks Gina!

  52. ?- I've lived a sheltered life and have never had "real" chicken Piccata. I also have never cooked with capers or wine before.

    The chicken itself turned out divine. The sauce was VERY bitter. Is it supposed to? Also, I could only find pickled capers that were green. Could that have been the problem? Do you drain the capers?

    Thank you for your lovely website and yummy food.

  53. We don't drink wine and I hate to buy a whole bottle for a 1/4 cup. Is there anything I can substitute successfully for it in this recipe?
    Many thanks and please, keep cooking!

    1. Avatar photo
      Joni Peterson

      I bought a really small bottle of wine, it's basically one serving and it was cheap. You might want to do that next time. They usually have them in a little bin at the store.

  54. I found your website a few weeks ago, right when I started WW. I have not made a recipe since that didn't come from you. This dish was very, very good. My husband would rate it close to his #1 favorite so far! 🙂

  55. Does anyone know how much the taste changes if you don't add the wine? Or what I could use as a substitute?

  56. I made this twice this month already and my husband LOVES it….Very impressive as he is the pickiest eater on the planet! Thank you!!

  57. Avatar photo

    I just made this for our lunch and it was DELICIOUS! Thank you so much for this website!

  58. Made this for dinner tonight. It was good. My picky eater kids actually cleaned out their plates.
    Thank you.

  59. Avatar photo
    Glynis Rounds

    I LOVED this recipe and so did my husband and Mom- made it for her birthday dinner last night! There is an italian restuarant in Sac, CA called Michaelangelo's and they have chicken picatta that is to die for- this is VERY close to the same flavors!!!! I was STUNNED!!!! They only heard during dinner was "Mmmmm." Thank you SO MUCH for posting this an all your other delious meals! I served mine with fried polenta cakes- like the restaurant I mentioned does, polenta is time consuming but SUPER yummy!

  60. This was AMAZING!!! Universally loved by my picky family…easy, so tasty, very satisfying. Thanks, GINA!

  61. This was sooo good!! I have made like 10 of your recipes in 3 weeks and have never been disappointed! Thanks for making such yummy dishes!

  62. This is now the forth recipe of yours I've made (after finding this site a week ago) and it was delicious!!! I was a bit worried when I tried the sauce as it was cooking and even told my partner that he wasn't going to like it. Then I added the capers and BAM! It was awesome and he loved the sauce!!

  63. I am so glad that I found your site Gina!! Your recipes are amazing. I made this recipe and several others which were fabulous as well. Tonight I am making your eggplant parmesan and your pasta fagioli. Can't wait for dinner…LOL!!

  64. My mom and I made this last night for my ourselves and my dad. This was by far the BEST thing we have made from your site. My mom is on Weight Watchers and we have never found such a great site with recipes that are healthy and don't taste like diet food. You rock!

  65. Made this recipe desipte my husband not being a big fan of chicken breast..he absolutlely loved it came out moist..Once my chicken had the color I wanted I finshed them in the oven for couple mins to make sure they cooked through…Quick, easy and tasty

  66. Avatar photo
    Miss Fabulous

    If your looking to cut out the eggs just lightly spread some yellow mustard on. I know it sounds weird but it's so good! Adds a little zing to the recipe. And you can't tell the difference.

  67. I found your site about two months ago and don't know how I ever cooked without it!

    Made this recipe last night and my husband could not stop talking about how good it was!! I think I'll double the sauce next time, because he especially loved its lemony goodness and I agreed 🙂


  68. Gina! I love your website! it's the only place I go to when i'm looking for healthy meals!! thanks so much!

  69. I really liked this recipe. For those that recommend without the breading, forget about it. It is no fun to make your recipes the smallest amount of calories possible just for the sake of it. This is fantastic as posted. Gina, I love that your recipes keep all the fun and flavor, within a healthy lifestyle. I'll make this one again and again.

  70. I made this the other night for dinner and my husband is STILL talking about it and asking when I will make it again. It was absolutely delicious. Thank you for all of your recipes!

  71. Another amazingly simple and delicious recipe. I served this with the stuffed red bliss potatoes and they went great together. Thanks Gina!

  72. I made this using panko bread crumbs instead of whole wheat as that is what I had on hand and it came out devine! A definite great summer dish as the lemon is so fresh tasting. Delicious and point friendly. I served it with a side of spaghetti ali olio(olive oil and garlic) and some roasted asparagus and it was a hit!

  73. Could you pound out a chicken breast and then cut it into desired portions and achieve the same results as buying chicken cutlets?

  74. I made this for supper tonight and it was absolutely delicious! My 3 year old son loved it too 🙂 We skipped the capers though since neither of us are a fan. Thanks for the great recipe!

  75. This dish was FANTASTIC. I halved the recipe since I was eating alone, but ended up eating 2 servings (Luckily I had the points). It was the perfect summer dinner.

  76. Wow – I've never had chicken piccata so I had nothing to compare it to, but this was amazing. I'll be making it again and again for sure.

  77. Made this tonight. I used panko, but only because I couldn't find whole-wheat breadcrumbs that did NOT have high-fructose corn syrup. It's in EVERYTHING. I usually make my own. I also omitted the capers as a preference. Anyway… it was SO YUMMY. Thanks for all of your wonderful recipes!!

  78. This was fabulous! Will be a regular for sure. I loved the lemon sauce so much, I made an extra batch for some asparagus to go with it.

  79. I made this last night and it was delicious! I did, however, change the cooking method a bit. I'm not doing a strict WW thing right now, so I started browning them in a bit of olive oil but felt like I was not getting the golden, crispy crust like in the picture. So after browning, I through them in the oven to finish them off. They were perfect and juicy after about 10-12 minutes. Also, for those having a hard time finding the wheat crumbs…I actually found them over in the seafood area, after asking a clerk!

  80. I'm having a hard time finding whole wheat bread crumbs in the markets near me (have tried 4 markets plus Wal Mart and Target). Was wondering if can make bread crumbs from whole wheat bread. Anxious to try this.

  81. Avatar photo
    Gina @ Skinnytaste

    This is a wonderful dish. Megan, I recalculated all over again and I'm getting the same Nutritional info. When I plug the numbers into calculator I still get 5 pts plus. That's with cooked weight for the chicken as 12 oz (4 oz raw becomes 3 oz cooked) I'm not sure if the wine could be the reason?

  82. This has been my favorite recipe of yours that I've tried so far. Absolutely delicious! Thanks for all of the great Weight Watchers friendly recipes!

  83. Gina- thanks for getting back to me. I keep getting 31 pts total for recipe and then per serving is 8P+- even with the uncooked chicken breasts. Either way…so WORTH whatever the points are- this dish is absolutely delish 😉 Will be frequently in my rotation of meals! Have loved every single thing from your website! The seasoned fried with aioli are wonderful too!

  84. I made this last night, and it was my first recipe from the site. My husband ate 3 pieces!!!! He is not on WW and couldn't tell it was a WW recipe. Thanks so much for sharing this, it was yummy

  85. Made this dish for a dinner party and it was FABULOUSSSS my guests loved it! So so nice and I am going to make it again this weekend.. Followed the recipe to a tee and it was perfect! Your food is amazing, I cannot thank you enough for all that you do! 🙂 Lisa

  86. Avatar photo
    Gina @ Skinnytaste

    Megan, make sure you put in the value for raw chicken, it weighs less when cooked so it would be less points. Let me know if that's the discrepancy maybe?

  87. Delicious! We just finished this and it was amazing! Thanks for this…sure to be a frequent staple in our weekly menus! Your website it a new favorite of mine! I do have one question – when I put this in the recipe builder, I got a little higher number for the P+ value. Do you take into consideration the reduction of the sauce? Just trying to learn all of this!

  88. Ahhh-mazing!!!! This was sooo yummy, the whole family enjoyed. I used leftover chicken over romaine lettuce the next day for lunch! Thanks for the great recipe!

  89. Are you kidding me?!?? SO EASY and fast to make! Will be making this one again…soon! there were no left overs and I tripled it! So yummy!!!

  90. This is one of my favourite recipes so far! Really amazing and fairly simple. I made it with Asparagus and a side of Limone Pasta like someone her suggested. I used the Kamut pasta but points value doesn't really change does it? It tastes the same as regular pasta.

  91. OMG stumbled upon this site by accident. Didn't have a couple of the ingredients (wine or capers) but just used a little more chicken broth. It was fantastic! I've bookmarked your site and can't wait to try your other recipes. YUM YUM

  92. Avatar photo
    Gina @ Skinnytaste

    I've always had this in restaurants without the breading as well, but I think I like it better this way!

  93. Gina this receipe sounds great but if I may make a suggestion, try making this next time without breading it. Just as delicious but less points because the breading is omitted. I have eaten this in restaurants and they don't bread it. The taste is the same but less calories. I love your website and all your recipes, keep adding more!

  94. AWESOME!!!! Thanks for another great Recipe Gina!!!!

    I made this for dinner last night and had some leftovers for lunch today… I thought it went amazing with the Cauliflower Mashed "potatoes"


    I don't know how you do it, but please keep it up!!!!

  95. Hi Gina,my question for this recipe is,can I use those liquid eggs in the carton,rather than egg whites? I also think that the carton eggs come with just egg whites although I'm not positive.
    You do a fabulous job,and a great service to all of us that are making a effort to be healthier. Many thanks.

  96. I made this last night along with the roasted broccoli and smashed garlic. WOW. Was it ever so tasteful. My boyfriend ate 3 of the 6 pieces of chicken, while I stuck to the 1 serving. I can't wait to make it again.

  97. Loved this recipe. Made the mistake of getting plain whole wheat bread crumbs (instead of seasoned), so I added some Mrs. Dash Lemon & Pepper seasoning to the bread crumbs — about teaspoon or so — until I could smell the seasoning in the crumbs. I'll definitely make this again.

  98. LOL! Not all my plates look as pretty as the ones I photograph. But by the time I eat my pretty food, it's always cold. Oh well!

  99. Made this over the week-end and although did not look as pretty as yours was absolutely yummy!! thanks for this website, I LOVE IT>

  100. Gina!!!
    Are you kidding me??? You are AMAZING!!! this is the 4th recipe we have tried of yours in about 4 weeks. I found your website and I have made the manicotti, barbacoa beef and turkey black bean enchaladas. All 3 were amazing and my husband and I love them all. Then tonight, when I got home, my husband (best hubby on earth) saw your website in my favorites and took it upon himself to make this!!! IT WAS DELICIOUS. It will be a staple in our house just like your other recipes. You have found life long fans in us. THANK YOU!!!!!!!

  101. Hi Gina, I made this last night and it was delish!! My son is a picky eater and found it too lemon-ey but I loved it. Next time I think I'll save a a few pieces for him w/o sauce & just the breaded chicken, they came out SO moist and using whole wheat bread crumbs (I find) give a heartier, deeper taste (just like whole wheat pasta).

  102. Thanks, Gina for sharing another great dish! I made the chicken 2 night n it will be a recipe repeat!

  103. Hi Gina,
    I found it at Big Lots. Tastes just like pasta. It is 4 points per 1 cup like regular whole wheat.
    Being that it is a whole grain, I can use it as a filling food. I know that you get also get it at Whole Foods.

  104. I made this last nite and served it with pasta limone. I had found a kamut pasta. This was divine. Hubby and oldest son thought it was great. Thanks for all the WW recipes.

  105. This looks awesome, I'm definitely going to try it! I make a similar dish using pounded flat pork tenderloin coins. To bump up the lemon flavour even more I grate lemon zest into the bread crumbs. I also like to finish the sauce with a touch of fat free half and half.

  106. @tonilea yes, they stay in your refrigerator and last a long time. Capers are the unopened flower bud of the prickly caper plant, they come in glass jars in a vinegar brine. Love them with salads, like my cauliflower, lemon and caper salad!

    @wwfoodie – Italian Seasoned Panko might be nice!

    @janelle – Then he'll love this dish! My daughter eats lemons plain! *pucker*

  107. my son adores lemon too;) sometimes to the tune of saying… you know mom, this could really use some lemons! We are creating the next gen. of food critics;).

  108. Thanks Gina for another great way to make chicken interesting! I am wondering what you think using Panko breadcrumbs would do to the recipe?

  109. This looks delicious. I have used capers a couple of times but never use a whole bottle. Do they keep well in the fridge? How long? What ARE capers anyway??? Inquiring minds!

  110. Yea! I am so glad you made this over after our convo!!! I can't wait to make your new skinny version!! One thing – you included the capers in the ingredient list but you didn't include them in the directions.

    Thanks Gina!!!!!