Chicken Piccata

Serves 2


  • 2 boneless, skinless chicken breasts, pounded ½" thin
  • salt & pepper to season
  • all-purpose flour for dredging
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • ½ cup low-sodium chicken broth
  • ½ cup fresh lemon juice (about 3 lemons)
  • ¼ cup capers, drained & rinsed
  • lemon slices and fresh chopped parsley

Special Equipment

  • wax paper
  • meat tenderizer/pounder


  1. Pound chicken between wax paper
  2. Sprinkle the chicken with salt and pepper and lightly dredge chicken in flour
  3. In a saute pan, heat oil and 2 tbsp butter until butter is melted over medium-high heat and cook chicken until browned, about 3 minutes per side
  4. Remove chicken to a plate and set aside
  5. Add the broth, lemon juice and capers to same pan and bring to a boil over medium-high heat, scraping the brown bits from the pan (these brown bits have lots of flavor!)
  6. Return the chicken to pan and reduce to medium-low heat. Simmer until cooked through (about 5 minutes)
  7. Remove chicken to serving plate
  8. Whisk remaining 2 tbsp butter into the saute pan and pour pan sauce over chicken
  9. Garnish with lemon slices and chopped parsley