Olive Chicken Piccata

Olive Chicken Piccata


1 person made this

Chicken piccata is an easy dinner made quickly with thinly pounded chicken breast, lemon juice and olives. Serve with pasta or another starch.

Serves: 4 

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup plain flour
  • 1 teaspoon all purpose seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup stuffed green olives
  • 1/4 cup lemon juice
  • 1 tablespoon honey

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pound out the chicken breasts between two sheets of wax paper until about 1cm thick (use a meat mallet or a rolling pin for this).
  2. Place the flour, seasoning and salt in a bowl and toss the chicken breasts to evenly coat.
  3. Heat the oil in a frypan until hot. Add the chicken and cook until browned on both sides, about 3 minutes a side. Add the stock, wine, olives, lemon juice and honey and bring to a simmer. Simmer five minutes and serve.

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Reviews (1)


This was quick and easy, but the honey was a little off putting to me. Next time I would omit it. - 19 Aug 2014

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