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Chicken Piccata

Traditional & Simple Chicken Piccata Recipe


  • 2 boneless chicken breast butterflied & then cut again thinner… You could use cutlets
  • Salt & pepper, to your taste
  • Flour
  • 6 tbsp of unsealed butter
  • 5 tbsp olive oil
  • 1/2 cup chicken broth or stock
  • 1/4 cup capers, rinsed thoroughly
  • Freshly squeezed large lemon, you need all of the juice from the lemon. Close to 1/3 cup
  • Small amount of chopped parsley, for garnish


  • Clean chicken after cutting (see above for cut), then season it with salt and pepper
  • Place chicken into flour and fully cover chicken, shaking off excess
  • In large skillet over medium heat, melt 2 tbsp of butter with 3 tbsp of the oil.
  • As soon as butter starts to sizzle, place half of your chicken in skillet for 3-4 minutes. When chicken is browned, turn and cook for another 3 minutes. Transfer to plate.
  • Now melt 2 tbsp of butter with 2 tbsp of oil, leaving the original also.
  • As soon as butter is ready, add remaining chicken in to cook both sides again, as you did before. Transfer to plate.
  • Remove pan from heat and add your stock/broth, capers, and lemon juice.
  • Return pan to heat and bring to boil, scraping bits from your skillet for yummy flavors.
  • Return chicken to skillet and simmer for 5 minutes
  • Remove chicken, and add 2 tbsp of butter to your sauce and whisk.
  • Pour sauce over chicken, garnish with parsley.

Enjoy your Traditional Italian Chicken Piccata!

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