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Chicken Piccata


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Chicken Piccata 1 Picture


  • 4 boneless chicken breasts
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/2 bottle capers



Step 1

Put 3 tbsp of olive oil in large skillet over medium heat. Place each chicken breast in a separate gallon size ziplock bag and pound to 1/4 in thickness. Lightly salt and pepper both sides and add to oil when hot, lightly browning each side for 3 or 4 minutes. While chicken is browning whisk 1/2 tbsp of corn starch into 1 cup pinot grigio until smooth, then whisk in 3 tbsp of lemon juice. After chicken is brown remove to plate. On low heat add wine to skillet, add capers and continue to stir until slightly thickened. Put chicken back in skillet and continue to cook another 3 or 4 minutes per side. Serve with vermicelli and a side of asparagus.

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