The basic ingredients for chicken piccata are boneless chicken breasts, salt, ground pepper, flour, oil, fresh lemon juice and capers. Chicken stock and/or wine can be used to create a sauce. Optional ingredients may be added as a garnish.
In a recipe from Giada de Laurentiis, a famous personality of the Food Network, two skinless chicken breasts are butterflied and then cut in half. This cut allows for easier seasoning, dredging and pan-frying. The fat used for browning the floured chicken is a combination of butter and extra-virgin olive oil. Browning takes three minutes for each side of the chicken. In the same pan, cooks add the fresh lemon juice, brined capers and chicken stock to deglaze the brown bits left on the pan. After simmering for five minutes, the dish is ready to be served and garnished with chopped parsley.
In a recipe from Martha Stewart, the same basic ingredients apply, except that she suggests using white pepper instead of black pepper and wine instead of chicken stock. The recipe calls for white wine or dry vermouth. Martha Stewart suggests incorporating the thin, round lemon slices during cooking.
Other recipes of chicken piccata include discretionary ingredients with the goal of adding flavor and aesthetics. Examples of optional ingredients are minced garlic and grated Parmesan cheese.