Chicken Piccata

I love all things salty – salt, olives, capers. I’d take salty and savory any day over sweet. That’s probably why Chicken Piccata is one of my favorite meals. It’s a super-savory chicken dish that appears and tastes better than your average mid-week chicken meal. It reminds me of the wonderful dishes served in Europe. The butter, capers and light breading (via the flour) put an elegant touch to this dish that's beyond the ordinary.

This recipe is perfect for company, and also makes a romantic dinner to impress that someone special.

My next door neighbor was a culinary chef and made the best Chicken Piccata. Though she refused to part with her secret recipe, I've recreated my own! Its so good you'll want to have a basket of crusty bread alongside to mop up the remaining sauce from dinner.

Why not put a twist on Easter brunch this year? Instead of the old, worn-out ham recipe from your mother-in-law, serve Chicken Piccata instead. Your guests will be lining up to come over next year (so... if you don't like your guests, serve the ham instead!)

This recipe serves 2, so be sure to double or triple everything if you are expecting a larger crowd.


  • 2 chicken breasts skinless (1 1/2 pound total)
  • 1/3 cup flour
  • 2 tablespoons parmesan grated (use the real stuff if company is coming, otherwise, the green can stuff works fine).
  • salt to taste
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice – fresh is always better
  • 1/2 cup chicken broth/stock or a nice white wine
  • 1/4 cup brined capers
  • 1/4 cup parsley chopped


1. Cut the breasts in half horizontally, butterflying them open. Put between two sheets of plastic wrap and pound with a meat hammer until they are 1/4 inch thick.

2. Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3. Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate, cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter.

Put the chicken on the serving plates and pour the sauce poured over the top. Sprinkle with fresh parsley. Garnish with thinly sliced lemon, if desired.

By the way, Easter brunch is at 2:00 at my house this year!

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