Chicken Piccata

Sometimes I get random cravings for food that I have never made, nor eaten. Case in point, this chicken piccata…I have never tasted chicken piccata, but last week I knew I wanted it… and wanted it bad!

Being that I pretty much have the Food Network on the television whenever I am home, I knew chicken piccata had two key components… lemon and capers. Both of these items make me happy, I love the bright flavor of lemon juice and the briny deliciousness of the capers. Plus, the chicken is butterflied, which is just how we like it; thick chicken breasts are a no go in our house.

I added white wine and a clove of garlic to the original recipe. Personally, I think the wine is a must…it added a great depth of flavor and married perfectly with the lemon sauce. Here is a tip if you don’t drink a lot of wine…I purchase the small 4 packs of white and red wine for cooking, that way,  I am not wasting it once my dinner is prepared. Plus, if we have unexpected guests, we have some on hand for them! Although these photos are definitely not my best work (late evening with artificial light is not a strength of mine), I decided to get over it and post them anyway! We loved this dish and will certainly be making it again in the very near furture. Have a fabulous day!

Chicken Piccata


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 clove minced garlic
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/2 cup white wine
2 tablespoons brined capers, rinsed
1/3 cup fresh parsley, chopped


1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

3. Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve on top of angel hair pasta if desired.

adapted from Giada De Laurentiis


19 Responses to “Chicken Piccata”

  1. Happy Cook — March 23, 2010 at 3:55 am

    That is so so yumm, if i make this my faughter and hubby would love me double :-)


  2. Jessica @ How Sweet — March 23, 2010 at 6:47 am

    I have never made chicken piccata – it looks delicious!


  3. Kim at Rustic Garden Bistro — March 23, 2010 at 6:48 am

    mmmm…. we do this, and chicken marsala, A LOT. :-)

    And I think the photos are great! But I know what you mean. I started my blog in November. I hated taking dinner photos… so I hardly post dinner recipes. :-( With the time change and turn into spring, I’m lookin’ forward to being able to take more photos using “early evening light.” :-)



  4. Krissipoo — March 23, 2010 at 11:22 am

    Mmmmm…..might have to grAb the stuff to make this tonight!


  5. kristan roland — March 23, 2010 at 11:22 am

    Yummy!! I can’t wait to make this for dinner!!


  6. bunkycooks — March 23, 2010 at 1:08 pm

    Thanks for reminding me of this dish! I haven’t prepared it in some time. Looks delicious!


  7. the wicked noodle — March 23, 2010 at 1:19 pm

    Chicken piccata is one of my all time faves!!


  8. amanda @ fake ginger — March 23, 2010 at 2:40 pm

    Chicken piccata is one of the only way I’ll eat chicken! My husband doesn’t like it though so I rarely make it. :( Yours looks awesome and I think you did a great job working with artificial light.


  9. JG — March 23, 2010 at 6:00 pm

    Nice! Chicken Picatta is one of my favs! Never have made it, though. Definitely will now. Thanks!


  10. Sarah @ Mum In Bloom — March 23, 2010 at 7:42 pm

    This does look delicious and fairly simple to make. A nice light spring supper, eh? Love your printable version of the recipe. Thanks for the inspiration :)


  11. shelly (cookies and cups) — March 23, 2010 at 9:32 pm

    Chicken Piccata is one of my all-time favorites! Love capers!


  12. The Purple Foodie — March 24, 2010 at 3:04 am

    I have never tried chicken piccata.. but the recipe looks so interesting.


  13. Kathleen — March 24, 2010 at 3:45 pm

    Love Chicken Piccita. Nice photo ;)


  14. Jonathan Green — March 24, 2010 at 4:47 pm

    I’ve never made chicken piccita (not yet) and this post here just makes me want to try it. Beautiful as usual.



  15. madonnaearth — March 24, 2010 at 4:48 pm

    Yep, that looks really good and really easy!


  16. Jess — March 24, 2010 at 4:53 pm

    I love chicken so this would be a good one to try! The pictures still look very good so don’t worry about it. Me, I need a better camera.


  17. Debbie @The Hip Hostess — March 24, 2010 at 7:45 pm

    This is a dish I’ve ordered and loved numerous times at our favorite restaurant. Never even thought about making it at home. But why not? Your recipe sounds superb! Just printed it up and can’t wait to give it a try. Thank you for sharing one of my favorite dishes!


  18. Debbie@The Hip Hostess — March 29, 2010 at 8:22 am

    I served this up yesterday, using your recipe~It was outstanding! Tried it out on hubby first, and now will be proudly whipping up this impressive dish for guests! So happy to have finally found the perfect Chicken Piccata. Thanks again!



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