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Chicken Piccata

September 14, 2012 Leave a comment Go to comments
Chicken Piccatta

Chicken Piccatta

Ahhh, the chicken breast.  I have such a love-hate relationship with you!

Let’s talk pro’s and con’s of the chicken breast.


They’re extremely healthy when the skin is removed.

They’re readily available and I usually always have them on hand.

While more expensive than a chicken’s darker body parts, they’re a lot cheaper than other meats.

There are so many different ways to prepare it (versatility is a cook’s friend).


The skin is full of fat and calories.

They need lots of jazzing up otherwise they’re plain, boring, and tasteless.

Overcook the white meant and its more dry than the Arizona Desert.  But if you under cook it, bad things happen.

Damn you chicken breast!!

All kidding aside, the chicken breast really can be a cook’s best friend.  Just find a decent way to keep it healthy while keeping it moist at the same time and your family (and your waistline) will love you for it.

This chicken dish is light, refreshing, and super moist you don’t even need a knife to cut it.

Go easy on the egg and flour and it can be pretty healthy too as each breast comes in at just under 300 calories.

What’s even better is that it is quick to make — easily under 30 minutes — and its cooked in one pan, so clean up is even easier.



  • 3 boneless, skinless chicken breasts
  • 1/4 cup plus 1 tablespoon flour
  • Pinch of Kosher Salt
  • 1 egg, beaten
  • 2 teaspoons olive oil
  • 2 large garlic cloves, chopped
  • 1/2 cup low-sodium chicken broth
  • 1 large lemon (cut in half)
  • 2 tablespoons capers
  1. Place chicken breasts between 2 layers of plastic wrap and with a meat mallet, flatten each breast to make thin.
  2. Set up a breading station (1 pan with the beaten egg, 1 pan with the 1/4 cup flour + pinch of salt)
  3. Lightly coat each piece of chicken with flour (shake off excess), then dip each piece in the egg, then again with flour (again, shaking off excess).  Set aside.
  4. In a separate bowl, add chicken stock, lemon juice from 1/2 of the lemon, and flour. Mix until flour is smooth.
  5. Meanwhile, in a large skillet, heat olive oil over medium heat.
  6. Add chicken and cook 4-5 minutes on each side until golden brown and chicken is cooked through.
  7. Remove chicken from pan, set on clean plate and loosely cover with foil to keep warm.
  8. Lower heat to medium-low.
  9. Add garlic to pan and cook for 1 minute.
  10. Add broth mixture to pan and stir, making sure the brown bits from the chicken are removed from the pan.
  11. Bring to a boil and continue for 1 minute or until thick.
  12. Add capers and stir.
  13. Plate each piece of chicken and pour some of the cooked mixture over the chicken and garnish with lemon slices from the remaining half of the lemon.
Moist, flavorful chicken

Moist, flavorful chicken

  1. September 14, 2012 at 6:03 pm

    wonderful dish! I must try it. Bookmarking.

    • September 14, 2012 at 10:55 pm

      Fool proof and tasty. Add as much or as little lemon as you would like. Thanks for stopping by!

    • September 19, 2012 at 7:13 pm

      Let me know how it turns out!

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