Chicken Piccata

When I think of Chicken Piccata, it’s easy to think “Old School Italian,” and images of long simmering red sauces and white tablecloths come to mind. Although it’s a classic, there’s nothing “Old School” about this fresh, vibrant dish – even better it literally takes minutes to make.

Chicken Piccata
Chicken Piccata

Chicken Piccata is a huge family favorite, any time of the year. While this is a perfect, no heat up the kitchen recipe in the summer, it’s even better in the winter when the bright lemony flavor of the chicken, the wine and the sharp little bite of the capers never fail to be a perfect pick me up on a dull day.

This is easy elegance at it’s best, inexpensive, and fast – and relatively healthy, too. I learned to make this when I was just a youngster; my friends seriously thought I was some kind of gourmet cook!

Chicken Piccata
Chicken Piccata

Although not shown, pick up some Romaine if it’s at a great price, whip up a quick dressing like the Most Amazing Balsamic, and perhaps serve this with Crusty Bread (mix the night before) or a side of spaghetti or linguine.

The Balsamic Pan Roasted Tomatoes make a wonderful, fresh topping for the pasta or can just be a simple side. You’ll never go wrong with a simple Asparagus as a side when it’s in season!

Chicken Piccata
Chicken Piccata the short cooking time keeps this moist and the sauce is super flavorful

Chicken Piccata

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 skinless and boneless chicken breasts, cut in half horizontally and pounded thinly
  • Salt and freshly ground black pepper
  • 1/2 cup flour, for dredging
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup white wine
  • Juice of 1/2 lemon (garnish with the other half)
  • 1/4 cup brined capers, rinsed and drained
  • 1 tablespoon butter (additional)
  • Parsley, optional

Season chicken with salt and pepper. Lightly coat chicken in flour and shake off excess.

In a large skillet over medium high heat, add olive oil and melt butter. (If you’re skillet isn’t large enough, do this in batches, wiping the skillet clean before the second batch.)

When butter and oil start to sizzle, add chicken and sauté for about three minutes until lightly browned. Watch closely and make sure the butter doesn’t burn – turn heat down and take the pan of the burner to cool it a bit if it does. The butter should brown ever so slightly.

When chicken is lightly browned and done around the edge, flip and cook other side for 2 to 3 minutes. Remove pan from heat and transfer to Chicken to a plate.

When finished, add wine to the pan and reduce to a few tablespoons. Squeeze in the lemon and add the capers, add any accumulated juices from the chicken. Turn off the heat, let sauce cool for a moment and add the remaining tablespoon of butter, stirring into the sauce. Return the chicken to the pan and coat with the sauce.

Serve the chicken with a bit of the sauce drizzled over. Garnish with parsley, if desired.

from the kitchen of

The chicken should only have a very minimum browning.
The chicken should only have a very minimum browning.

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Put Your own Spin on It:

  • This method of cooking chicken and making a quick pan sauce is applicable to so many recipes…change it up with other ingredients!
  • Some use a bit of garlic in this recipe…

Kitchen & Cooking Hack:

Drain things like olives, capers, etc. over something to catch the liquid, then use the liquid to store what you don't use.
Drain things like olives, capers, etc. over something to catch the liquid, then use the liquid to store what you don’t use.

When cooking with any item in a brine or can, drain over a container. Things like pickles, marinated artichokes or other vegetables, capers, olives, etc., store best in the original liquid.

Sometimes the liquid can be used for other things – the oil from Sun Dried Tomatoes makes a great dip for bread or a flavorful cooking liquid. Brine from Olives can go in Martinis or Bloody Marys, etc. Brine can be poured over other vegetables for quick refrigerator pickles. You may find other creative ideas!

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s