Chicken Piccata

Chicken Piccata

Thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.


  • 1 handful fresh parsley
  • 1 Zest lemon
  • 3 tablespoons lemon juice
  • 3 teaspoons capers
  • 5 tablespoons butter
  • 5 tablespoons light olive oil for cooking
  • 1lb chicken breast (naturally raised, thin pounded)
  • 2/3 cups all purpose flour (for dredging)
  • 5 teaspoons your favorite spice blend
  • 2/3 cups organic chicken stock
  • 1/2 cup dry white wine


Step 1
Season chicken breasts with salt, pepper and your favorite spice blend such as herbs de provence.
Step 2
Dust in flour, shake off excess.
Step 3
Heat oil in saute pan over medium heat, saute chicken breasts until starting to brown slightly. Remove and set aside to keep warm.
Step 4
Turn up the heat on the pan, deglaze with white wine, reduce by half. Add chicken stock, lemon juice, lemon zest and capers.
Step 5
Reduce mixture for a few minutes, turn off heat, throw in butter and parsley. Whisk in to slightly thicken the sauce, pour over cooked chicken.