Chicken Piccata – ★★★★★



I grew up eating chicken all the time and love chicken. My husband on the other hand could live the rest of his life without ever eating chicken again. Because of this my chicken recipes  have to be worth five stars for Perry to even poke his fork at it. This one is totally worthy with the flavorful sauce and semi-crunchy-lightly-crusted chicken. Being totally honest I made the sauce a few nights after initially making this just to drizzle over asparagus. Perry gave this recipe five stars and this is why:

“I could drink the lemon wine sauce that Kelsey poured over this dish. The chicken we picked was thin which made it better for me because I don’t like chicken as much as Kels does and with it being so flat I was able to scoop up every last drop of the sauce. Also, I have already put in an order of these for next weeks menu.”

Serves: 4-6 (depending on how much chicken you buy. We got 4 breasts)   Calories: 160  


– 1/4 cup of all purpose flour

– 4-6 thin chicken breasts

– 1/8 tsp salt

– 1/8 tsp pepper

– 2 tbsp olive oil

– 2 tbsp capers, rinsed and dried (more depending on your taste)

– 2 medium garlic cloves, minced ( I used 3 large cloves because I love garlic)

– 1 cup of low sodium chicken broth

– 1/2 cup of dry white wine

– 4 strips of lemon zest (fairly long I would say the whole length of the lemon if you can)

– 4 tsp fresh lemon juice

– 1 tbsp unsalted butter, cold


1.) Put flour on a large plate or in a shallow bowl.

2.) Rinse chicken and dry. Season with salt and pepper. Coat only one side of the chicken with flour in bowl/plate. Shake off the loose flour. (we are cutting back calories by only coating one side with flour.. If you want to coat both keep in mind the calories will not be accurate with what I have posted on this recipe.)

3.) Heat 1 tbsp of oil in large skillet over med-high heat. Lay the chicken flour side down and cook for approximately 3 minutes or until golden brown. Flip and continue to cook until no longer pink, approximately an extra 2 minutes. Repete with remaning chicken. When cooked move the chicken to a plate and cover with foil.

4.) Add garlic and capers to the same pan and return to medium heat. Cook until fragrant (20-30 seconds) Stir in a pinch of flour. Whisk in the broth, wine, lemon zest. Cook until thickened, approximately 10 mins

5.) Uncover the chicken and add to the sauce coating the breasts and heating it through for no more than a minute. Remove chicken again.

6.) Turn off the heat and take the strips of lemon zest out of the sauce. Stir in the lemon juice and butter.

7.) Drizzle (or as Perry says “pour”) the sauce over chicken breasts and enjoy!

*Photo is an original taken by me

**Recipe belongs to my long line of ancestors with some edits to lower the fat/calorie content.


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