Chicken Piccata

A Heavenly Lemon Caper Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes


4 chicken breast, boneless & skinless
1 cup flour
2 cloves garlic, sliced thin
1/3 cup lemon juice
1/2 cup white wine (Pinot Grigio)
1/2 cup capers, drained
3 + 3 tbsp olive oil
2 + 3 tbsp butter
4-5 lemon slices
1/4 cup parsley, minced

Cooking Tools

Large skillet
Meat mallet


Pound out the chicken breast with a meat mallet to thin and tenderize.  In a large skillet on medium high heat, melt 3 tbsp of olive oil and 2 tbsp of butter.  Salt and pepper chicken breast on both sides and dredge chicken breast through the flour on both sides and place breasts into the hot oil.  Cook for 4-5 minutes on both sides until cooked through and browned.  Remove cooked breast and set aside in a warm location.  Clean out skillet and place back on heat and add 3 tbsp of olive oil, 2 tbsp of butter and garlic slice on medium low heat.  Cook until garlic is slightly tender, add; lemon juice, white wine, capers, 4-5 lemon slices.  salt and pepper to taste, adjust seasoning. Place chicken back into the sauce and heat through.  Place chicken on a platter with cooked hot pasta or potatoes and pour the pan sauce and lemon slices over the chicken evenly and garnish with minced parsley.
Serves 4

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