Chicken Piccata

jan c


adopted from online. I changed a few ingredients and enjoy the flavors much more.


★★★★★ 1 vote

15 Min
20 Min


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2 large
boneless, skinless chicken breasts, fileted into 4 pieces
1/4 c
olive oil, extra virgin
1 c
all purpose flour
4-5 Tbsp
butter, i use salted
large lemon -squeezed and juice reserved
3/4 c
chicken stock
1/2 c
jarred capers
1/4 c
1/8 tsp
poultry seasoning
option small
package sliced mushrooms.
1/4 c
white wine

How to Make Chicken Piccata


  • 1Put olive oil in a skillet on Med-High heat.
  • 2pound the chicken breasts with a meat tenderizer until they are very thin and look like cube steaks.
  • 3Add the poultry seasoning to the flour. Dredge the breasts through the flour mixture and put in the hot skillet.
  • 4Cook for about 3- 4 minutes on each side. Remove and set on plate.
  • 5Add the 1/2 the butter, lemon juice, chicken stock, white wine, mushrooms, and capers until sizzling.
  • 6Add the chicken breast back in and cook additional 7-8 min on med-low until chicken is done. remove meat again, mix in the remainder of the butter, stir well add the fresh parsley. spoon over breasts and enjoy.

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About Chicken Piccata

Course/Dish: Chicken, Other Sauces
Hashtags: #lemon, #capers, #piccata

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