Chicken Piccata

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.” – unknown

If you haven’t tried  “Perdue Perfect Portions” chicken breasts yet, check them out as they really are the perfect portion for most of us and so easy to use for many of your favorites recipes.  While this recipe is a stovetop recipe I have made several very tasty, tender, and juicy recipes sous vide versions for a flash grill or grill pan sear.  This recipe works for me, but I left a link to Giada’s version at the bottom of the page…

Suggested side dishes, a small portion of Nigella’s Linguini with Lemon, Garlic & Thyme Mushrooms, a salad, oh and asparagus…we enjoyed a nice new to me wine, Domaine des Carabiniers, Tavel wine.

Chicken Piccata Ingredients

Zest and juice of 1 lemon for the whole recipe

4 boneless skinless chicken breasts (perfect portions)
sprinkles of lemon pepper
1/2 cup flour seasoned with lemon pepper and a bit of lemon zest
2-3 tablespoons olive oil
salt & pepper to taste

For the Sauce:

1/4 cup butter
1 1/2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced
Capers and a dash of caper juice
Freshly chopped parsley


Combine the flour, sprinkled with lemon pepper, and lemon zest, blend and dredge the chicken in flour mixture, shaking off excess.

Use a sauté pan large enough to hold all of the chicken breasts otherwise sauté in batches.   Heat olive oil over medium-high heat and sauté chicken for about 4 minutes.   Remove from pan and place in a dish to keep warm.

Add 1/4 cup butter and add flour to the pan whisk to make a roux. Whisk until smooth. Cook for a minute or two.

Gradually stir in chicken broth, white wine, and lemon juice whisking after each addition until smooth.

Simmer for 3 minutes, whisking occasionally,  toss in the capers and juice.

Add chicken back to pan and simmer 2-3 minutes. Garnish with fresh minced parsley.

Link to Giada’s recipe