December 26, 2022

Chicken Piccata

How To Cook Chicken Breast Without Drying it Out 

Piccata 1
Chicken Piccata 16

Chicken Piccata

Piccata 1

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Chicken Piccata, made with fresh lemon juice and capers, makes skinless, boneless chicken breasts better than ever. It is a foolproof way to make moist chicken with only a few ingredients. With this simple recipe and a little effort, you will make a restaurant-quality dish sure to please the whole family. The tangy taste of lemon tickles the taste buds, and those who don’t care for the capers can push them aside—for now. 

This is a perfect dish to prepare on the weekends and have the kids lend a hand. Be sure to make extra, you’ll be glad you did. Serve a second time with different courses, freeze to use another time, or pack in a thermos for school lunch. 



4 boneless, skinless chicken breasts

Olive oil


1/2 cup dry white wine

1 - 2 tbsp of capers

2 - 4 tbsp of freshly squeezed lemon juice

2 tbsp butter

Sea salt

Fresh ground pepper


  1. Cut the chicken breasts in half in any direction. The point is to have smaller pieces to work with. 
  2. Lay a piece of plastic wrap on a cutting board. I always use a plastic cutting board versus wood when I work with raw meat, even when I put a piece of plastic wrap on top. If you don’t have one, it’s a practical addition to your kitchen. 
  3. Place the chicken breast on the plastic wrap one or two pieces at a time and fold the plastic wrap over to cover the chicken. 
  4. Pound the chicken breast with a kitchen mallet until they are thin, between  ¼ inch and ½ inch thick.                                                                                                            IMG 2733                                                                                                                                                                                                                                                                         
  5. Place flour in a low bowl or dish and season with sea salt and fresh ground pepper. Start with about ½ cup of flour and add more if you run out. 
  6. Place one piece of chicken at a time in the flour and coat both sides of the chicken with the seasoned flour. 
  7. Warm the olive oil over medium heat in a frying pan. I set my stove to 4 on an electric stove. The level of heat depends on the type of pan you are using, so play with it. You want the pan hot enough to sear and brown the chicken but not burn it.
  8. It should take about 3 - 4 minutes on each side. Don’t worry if the chicken isn’t cooked through. You will get a moister result if the chicken finishes cooking in the sauce.                                                                                                                                                    
  9. You will likely have to cook the chicken in batches, so as it is done, set it aside in a dish.                                                                                                                                    IMG 1662 1
  10. Once all the chicken is cooked, remove the pan from the stove and add the butter to the pan. 
  11. Once the butter is melted, add the wine. Cook the wine and butter over medium heat for about 3 - 5 minutes to let the alcohol cook off. 
  12. Add the fresh lemon juice, capers, and chicken back to the pan. Cook over low heat for about ten minutes to warm the chicken and finish cooking it through. This time also allows the flour from the chicken to blend with the liquid, creating a thick and delicious sauce. 

Serve and enjoy. 


Pounding the chicken breasts is a labor of love, but it’s worth it. This is an excellent job for the kids or partner to help make it easier for you. 

You can store leftover freshly squeezed lemon juice in a jar for a few days and use it to make a Caesar salad or add it to a fruit salad for dessert. Both, by the way, go very well with Chicken Piccata. If you have a little leftover Chicken Piccata, you can pack it in a shallow thermos for school lunch. You can find the thermos here.

Or serve the leftovers for a tapas-style dinner. In Spain, a tapas-style dinner is when several small servings of various dishes are served.  For example, you can serve a salad, then soup, then a small plate of pasta, then a small serving of leftover piccata, and finally fruit for dessert. You will create a well-rounded and satisfying meal when you use your leftovers to create a tapas-style meal. Even the smallest leftovers are gold for repurposing into a simple dinner. 

Caesar Salad with shavings of fresh parmesean in a vintage wooden salad bowl

Caesar Salad Recipe 

A bowl of fruit salad with fresh basil and lemon zest

French Style Fruit Salad Recipe 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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