Chicken piccata

Chicken Piccata Recipe

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mary hendricks


My take on chicken piccata . The kids always liked it with a lemon herbed couscous. Fresh light no salt added the capers add that. And if ya noticed I left the amount of capers blank. That's up to you . Some like capers some don't add a couple even if you don't want to spoon them on the chicken they add flavor to the sauce.
If gluten is an issue. You can skip dredging the chicken . Only difference the sauce will be a bit thinner


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10 Min
1 Hr 15 Min
Stove Top


  • 2 lb
  • 2 c
    chicken stock
  • 1 c
  • ·
    lemon pepper
  • 2 clove
  • 1 c
    white wine optional
  • 3
    lemons juiced. and 2 tsp grated lemon zest
  • ·
  • 1 - 2 tsp
    rosemary, dried
  • 2 Tbsp
    olive oil
  • 1 Tbsp

How to Make Chicken piccata


  1. The chicken can be any type. 4 Chicken breast whole or 4 Leg quarters or. 4 breast cut up into strips. The strips take less cooking time. Choice is yours.
  2. Season chicken with lemon pepper.
  3. Toss or dredge chicken in flour shake off exsess
  4. Heat oil in skillet and add mashed garlic and rosemary
  5. If using breast or quarters Add chicken to skillet med high heat.. Skin side down and brown. When browned well flip over
    If strip chicken cook over med heat until brown turning occasionally
  6. Once browned on top side and flipped over pour 1 cup of chicken stock. Bring to boil reduce heat cover and cook 30 minutes for whole pieces. 10 for strips
  7. Add either 1 cup of chicken stock OR white wine.
    Add lemon juice and zest
    Flip chicken skin side down and continue to cook 30 minutes over low heat and uncovered.
    Strips cook 10 more minutes
  8. Remove chicken and plate continue to cook the liquid in pan and reduce down a bit
    Add butter after turning heat off and stir until melted
    Add capers stir well
    Spoon over chicken

Printable Recipe Card

About Chicken piccata

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Hashtags: #lemon #capers

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