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In-Season Recipes

Chicken Piccata

40 minutes
Chicken Piccata

The best way to anyone’s heart: crispy chicken with a soft, golden crust. **Serves 6-8 people..

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** Note: You can choose alternative products for each ingredient.

  • Step 1

    Place flour onto large dinner plate. Set aside.

  • Step 2

    Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step).

  • Step 3

    Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).

  • Step 4

    Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.

  • Step 5

    While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.

  • Step 6

    Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. * At this step, the chicken does NOT have to be cooked all the way through because you will be putting it back into the pan.

  • Step 7

    Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.

  • Step 8

    When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.

  • Step 9

    Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.

  • Step 10

    Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.

  • Step 11

    Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve!NOTES
    Serving suggestions:

    1. Alone

    2. With pasta (place chicken on top of cooked pasta and pour juice over it)

    3. With a side of any green veggie.

  • 4 Large Chicken Breasts
  • 11 tbsp Salted Butter
  • 7 tbsp Extra Virgin Olive Oil
  • 2/3 CupsFresh Lemon Juice
  • 1¼ Cups Chicken Stock
  • ½  Cup Capers
  • 2/3 Cup Chopped Fresh Parsley
  • 1- 2 Cups Flour
  • Salt (to taste)
  • Black Pepper (to taste)
  • Garlic Powder (to taste)