Chicken Piccata


If there is one dish that I love to cook, it is Chicken Piccata. It sounds fancy, right? It’s actually pretty simple. There are a few steps, but they aren’t to be feared. I saw Giada De Laurentis make this on Food Network years ago and just had to try it. It was the juiciest chicken I have ever made.

This is a simple yet sophisticated dish that will impress your family and guests every time. There are hardly any leftovers, so I have been increasing the amount I make because I love it for lunch the next day after it has soaked up all the lemon/chicken stock flavor.

It goes great with risotto, angel hair pasta, roasted potatoes, whatever you want really. I like it best with risotto or angel hair.

To make it you will need:

4 large boneless, skinless chicken breasts, cut in half and pounded to 1/2″ thickness

sea salt (pink Himalayan preferred) and freshly ground black pepper

all purpose flour (unbleached preferred) (about a Cup for dredging)

8 Tablespoons unsalted butter (divided)

1/2 Cup extra-virgin olive oil per cooking batch

2/3 Cup fresh lemon juice

1 C chicken stock

1/2 C brined capers, rinsed

1/3 C fresh parsley, chopped

(I have doubled the ingredients here because I like a lot of sauce and usually make a bigger batch.)

A few kitchen items you will need are a meat tenderizer, lemon juicer and a small fine screened strainer. I usually juice my lemon, then pour it through the strainer to remove the pulp and seeds.

Start by rinsing your chicken breasts under cold water and patting dry with paper towels. Cut the breast in half and then pound out to about 1/2 inch thickness. Season with a light sprinkle of salt and pepper. Then dredge in the flour and place on a baking sheet for standby.

Heat a large skillet over medium high heat until you get Devils Spit. (That’s where if you flicked water on it, the water would turn into a little ball and roll across the surface.) Stainless steel pans need to be this hot in order to create a non-stick surface.

Reduce heat slightly and add 2 T of butter and 1/4″ of oil to the pan. For my 12″ stainless steel skillet, it takes about 1/2 Cup of oil to make it about 1/4″ high in the pan. This is what you want for maximum coverage.

When the butter & oil start to sizzle, add 3 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Repeat this step until all the chicken is partially cooked.


Remove any excess oil from the pan. Then add the lemon juice, stock and capers. Bring to a boil , scraping up the brown bits from the pan for extra flavor. Salt & pepper the sauce if needed. Return all the chicken to the pan and simmer for 5 mins. or until juices run clear and temperature reads 165.

Remove chicken to a platter. Add 2 T butter to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

This dish is a favorite in our house. I hope it becomes one in yours!

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