Chicken Piccata

My cousin gave me some wonderful, homegrown lemons, and so, when life gives you lemons…do make something wonderful out of them.


    • 4 skinless boneless chicken breast halves (I used organic whole, cut up chicken)
    • 3 tablespoons butter, room temperature
    • 1 1/2 tablespoons all purpose flour
    • Additional all purpose flour
    • 2 tablespoons olive oil
    • 1/3 cup dry white wine
    • 1/4 cup fresh lemon juice, plus extra slices for garnish
    • 1/4 cup canned low-salt chicken broth (I used organic vegetable broth)
    • 1/4 cup drained capers
    • 1/4 cup chopped fresh parsley

Recipe Preparation

    1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. (If you use whole, cut up chicken slice up the breast portions to have thinner slices)
    2. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
    3. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. (For whole, cut up pieces cook them in batches). Transfer chicken to platter; tent with foil to keep warm. (For whole, cut up chicken, arrange pre-cooked chicken in a deep baking pan and place in the oven under convection broil for another 10 minutes each side or until golden brown and thoroughly cooked). Keep warm and set aside.
    4. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Please enjoy!