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Tuesday, January 29, 2013

Chicken Piccata

Years ago, I used to make Chicken Piccata at least once a week for dinner.  It was my absolute favorite dish, partly because it was a super easy and fast meal to put together when I was short on time, and also because I just loved the flavor.  The lemon and white wine sauce combined with sauteed onions and garlic is a match made in culinary heaven.  The finishing touch was a spoonful of baby peas sprinkled around the edge of the dish.

The reason I say years ago is that this was the first meal I cooked for my then-future husband. But as it turned out, he didn't like it!  Crushed and offended, I wondered if I would be able to transform his beer and Molinari's-pizza-and-wings taste buds and bring him into the world of grown up foods.  Fortunately, for him and for me, he did like the next meal I prepared, and the ones after that were well received, too, so I decided to keep him anyway.  Even though he didn't like my Chicken Piccata...sigh.

So here we are, 17 years later and I finally decided it was time for Chicken Piccata to again make an appearance on the menu.  Not only did my husband approve, but the meal received a thumbs up from the kids, too.  It was well worth the wait!

2  Boneless/Skinless Chicken Breasts, butterflied into 4 thin fillets
3/4 cup  Flour
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
4 TB  Butter
2 TB  Olive Oil
1 TB  Minced Fresh Garlic
1 medium Onion, thinly sliced
1/3 cup  Lemon Juice
1/2 cup  Chicken Stock
2 TB  Capers
Cooked Pasta

For this dish you will need thin slices of chicken breast.  To do this lie the chicken flat on a cutting board and use a very sharp knife to carefully slice horizontally through the middle of the chicken, so you have 4 thin fillets.

In a shallow plate combine the flour, salt and pepper and very lightly dredge the chicken fillets.  Set aside.

In a large skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic to the skillet and saute for about 3 minutes or until tender.  Remove the onions to a platter and set aside.

Add 1 tablespoon butter and 1 tablespoon olive oil to the pan.  Once the butter is melted and begins to sizzle, add the chicken fillets to the skillet and cook for 3 - 4 minutes or until lightly browned, then turn over and cook for another 3 - 4 minutes.  Remove the chicken to a platter and cover with foil to keep warm.

Add the lemon juice, stock and capers to the pan, stirring to loosen any browned bits, and bring to a boil over medium-high heat.  Test the sauce to see if you need a bit more salt.  (Usually I add about a 1/2 teaspoon of salt at this point.)

Return the chicken pieces and onion to the pan and simmer for 5 minutes.  Remove the chicken and onions to a platter and add the remaining 2 tablespoons of butter to the pan. Whisk until the butter is melted and combined, then pour the sauce over the chicken.  Top with a sprinkle of parsley and serve over cooked pasta with a side of baby peas.  Enjoy!!


  1. One of my favorite dishes to prepare. You can't get any better than husband and kid approved.

  2. You are so right Karen! This dish was worth the long wait. It was just as good as I remembered.

  3. This dish looks and sounds absolutely amazing. Can't wait to try it, thanks for sharing!

    Sincerely,Happy Valley Chow

  4. Mary ~ HowDoYouCook.comJanuary 30, 2013 at 8:59 AM

    Such a delicious dish and super easy to prepare! Thanks for visiting.


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