Chicken Piccata

8 May

Chicken PiccataIf you’ve never tried chicken piccata, I suggest you rectify that immediately. Piccata is a method of food prep where meat is sliced, coated, sautéed and served in a sauce.

In the world of chicken piccata, that means that beautiful chicken breasts are sliced, dredged in seasoned flour, sautéed in butter and olive oil and served with a lemon, caper sauce.

If that doesn’t interest you, you can always eat ramen.

My favorite chicken piccata recipe comes from Giada De Laurentis (I’ve tried other recipes and nothing beats hers). My recipe is halved, since I only cook for my roommate and myself. I also nixed the parsley. Here’s how I do it.

Chicken PiccataPicatta ingredients

Ingredients: (Serves 2)

  • 1 boneless, skinless chicken breast
  • 1 cup of all-purpose flour
  • 3 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1/6 cup fresh lemon juice
  • 1/4 cup chicken stock
  • 1/8 cup capers
  • salt and pepper

Step 1: Slice chicken breast in half lengthwise.

Step 2: Pour flour on a separate plate and season liberally with salt and pepper.


Step 3: Dredge the chicken breasts in the flour.

Step 4: In a large skillet over medium-high heat, melt 2 tablespoons of butter and olive oil together. Allow to get hot and then add the chicken. Cook for about 3 minutes on each side. Remove chicken from heat and set aside.

Step 5: In the same pan, add lemon juice, stock and capers. Reduce to medium heat. Stir and bring sauce to a boil.


Step 6: Return chicken to the pan and let simmer for 5 minutes. Remove chicken and set aside.


Step 7: Add 1 tablespoons of butter to the sauce and stir until incorporated. Pour sauce over chicken.

Step 8: Serve and enjoy!

I like to serve my chicken piccata with a side of pasta and some veggies.

The lemon and capers give the dish a nice tang, while the butter and olive oil add a luscious finish. Chicken piccata is super satisfying and a summer favorite.

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