Thursday, May 21, 2009

Chicken Piccata

Due to a vast (well, 2 or 3) number of requests, I present herewith SWMBO's recipe for Chicken Piccata.


4 boneless, skinless chicken breast halves
Salt & Pepper (optional)
1-1/2 Tablespoons olive oil
1-1/2 Tablespoons butter
3 Tablespoons fresh lemon juice
3 Tablespoons dry white wine
3 Tablespoons chopped parsley
2 Tablespoons small capers
8 thin slices fresh lemon


Sear chicken on both sides in mixture of olive oil and butter until golden brown. Set aside and keep warm.

Deglaze pan with mixture of lemon juice and wine. Reduce volume slightly.

Replace chicken in liquid in pan and turn to coat.

Top each piece of chicken with two lemon slices.

Sprinkle capers over all. Add chopped parsley.

Cover pan and let simmer for two minutes.

We love to add some freshly cooked fettucini mixed with heated Alfredo sauce. (The stuff in bottles in the store is fine.) A sliced baguette also helps the meal, along with a nice glass of white wine.

Bon appetit!

p.s. Recipe also works with veal or even turkey.


  1. That sounds like a winner to me. :)

  2. Oh, yummersies! I could make that tonight, if it wasn't for the capers. I'm adding them to my grocery list right now...

  3. Yes, Willow, the capers are the key ingredient.

  4. I am going to make that tonight!! I have capers! I love chicken! & lemon!
    Ok I will stop shouting now.