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Chicken Piccata

This is a delicious way to prepare chicken, simply with lemon, wine and capers. A very quick weeknight dish which pops with flavor. I love to serve this over pasta, but you choose your sides. I sometimes lightly coat the chicken with flour when making a chicken piccata, but here I marinated the chicken in the lemon and wine for added flavor, and didn't want to coat the wet chicken with the flour.  Either way you can't go wrong!



2 chicken breasts

2 lemons

1/2 cup dry white wine

2 tsp herbs de Provence, or other dried herb mix

2 cloves garlic, minced


2 Tbsp butter plus 1 Tbsp olive oil

4 Tbsp butter, cubed and tossed with a dash flour (keep cold)

2 Tbsp capers

Palmful, fresh parsley, minced


Either slice the breasts in half lengthwise or pound breasts to about 1/4-inch thick. Remove the zest from one of the lemons and set aside. Juice that lemon and slice the second lemon.


Add the lemon juice, zest, wine, herbs and garlic into a shallow casserole just big enough to fit the pounded or sliced breasts. Season the chicken with salt and pepper on both sides. Add the chicken to the casserole and flip several times. Allow the chicken to marinate an hour or so.


Melt the butter in the oil in a large skillet. Sauté the chicken on the first side for 3-5 minutes to brown up a bit. Flip the chicken, top with the lemon slices, and brown second side another 3-5 minutes. Now add the marinade liquid and bring to a gentle boil. Cover and cook another few minutes, until the chicken reaches 160F with an instant-read thermometer. Remove chicken to a platter and cover to keep warm.


Add the floured butter and capers to the liquid in the skillet to thicken the sauce. If necessary add a dash more wine, water or chicken broth to the consistency you desired. Whisk in any collected juices to the sauce. The chicken should be at 165F after resting.


Plate chicken over pasta, rice or potatoes as you please. Spoon sauce over chicken.


Serves 4.

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