Monday, September 23, 2013

Chicken Piccata

Chicken with lemon, wine, and capers is one of the 
easiest and fastest 'special' dinners. It's perfect 
to serve guests, yet still easy enough for any night 
of the week. I combined several lemon chicken, 
piccata recipes to find the best of both worlds; 
simple and delicious. 
If the chicken breasts are very large, I use just 
2 and cut them in half after pounding.
Flatten between plastic wrap to about 1/2".
Have all the ingredients ready.
Coat chicken in flour.
Heat large pan and and add 2 T butter
and 1 T olive oil. Saute the chicken until browned 
on both sides. Sprinkle with salt and pepper.
 Remove cooked chicken to an ovenproof plater
 and keep warm in a 250 oven while you finish
the sauce. Add the remaining 2 T butter to the pan
 and the minced garlic. Swirl to melt the butter. 
Add the wine and lemon juice scraping up the 
browned bits. Add the capers and simmer for 
2 minutes until slightly thickened.
Note: I never liked capers until a friend convinced
me to give them another try a few years ago.
 Now I love them! They give food that right amount
of salty-briney flavor boost. I wrote a post about
it in Rules for Life
Serve chicken on pasta and spoon on
the the sauce. Sprinkle with parsley. 

Chicken Piccata
4 boneless chicken breasts
1/4 C flour
1/2 t salt
1/4 t pepper
1 T olive oil
4 T butter; divided
1/2 C white wine
1/4 C lemon juice
 2 T capers
2 garlic cloves, minced
2 T chopped fresh parsley
Rinse and pat dry chicken.
Place chicken breasts between plastic wrap 
and pound flat to an even 1/2" thickness.
Place flour in a shallow dish and dredge the
chicken in the flour; coating well and shaking
off excess. Heat 2 T butter and oil in a large 
skillet over medium-high heat. Add chicken,
and cook for about 3-4 minutes on each side,
until nicely browned; sprinkle with salt 
and pepper. Remove chicken to a platter
and place in a 250 oven to keep warm.
Add remaining 2 T butter, garlic, lemon juice, 
wine, and capers to the pan; scrape pan to 
loosen browned bits. Cook 2 minutes or 
until slightly thick. Spoon sauce over chicken,
 sprinkle with fresh chopped parslet. 
Serve over pasta. Garnish with lemon slices.


  1. YUMMY!!!!!! I love chicken picatta and your recipe instructions are, I'm craving this right now! Thank you so much Rita. Hugs,

  2. I love your simple recipes! They are a genre that I would make. None of the fancy hard to find ingredients!

  3. One of my favorite dishes. Thanks for the recipe. Thanks so much for linking to Inspire Me. Hugs, Marty

  4. Thanks for the timely reminder for one of my favourite dishes Rita.

  5. Ohh spiceyy...!! Thanks alot for this post, its really amazing and this sounds like healthy food guide.

  6. Can beating this chicken a little bit has a good tenderizing effect on it mate? Great recipe btw tried it last holidays and it's mouthwatering. If I may, can I share in my blog mate? Here's my blog BTW Thanks in advance mate! Cheers!

  7. Great recipe btw tried it last holidays and it's mouthwatering.I thank and I appreciate you for featuring it on your spotlight…
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