Chicken Piccata


Chicken Piccata

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    skinless and boneless chicken breasts, butterflied and then cut in half

  • Sea salt and pepper

  • flour

  • 6

    tablespoons of butter

  • 5

    tablespoons of olive oil

  • cup fresh lemon juice

  • ½

    cup chicken stock

  • ¼

    cup capers, rinsed

  • cup of basil

  • 2


  • thin slices of lemon


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Dredge in egg. 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 chicken and cook for 3 minutes. When browned, flip. If a second round is necessary in pan, add more butter and oil. Cook other pieces. Remove chicken to a plate. Into the pan add the lemon juice, lemon slices, capers, and stock. Return to stove and bring to boil. Scrape bottom of pan to loosen brown bits. Check for seasoning. Return all chicken to the pan and simmer until done. Remove chicken to platter. Add 2 tablespoons of butter to sauce and whisk vigourously. Add basil to sauce. Pour sauce over chicken and garnish with fresh basil.


Facebook Conversations