Chicken Piccata

Chicken Piccata

This recipe is taken almost straight from It’s Giada De Laurentis’ recipe from the show Everyday Italian. The main difference is that I leave out the capers because I think they taste like perfume. I also have never included the chopped parsley, because I never have it on hand.

Why do some of the most delicious dishes refuse to be photogenic? I probably should have plated it with veggies for the photo. Not sure when I’m making it again, but when I do, I’ll replace the image with one that looks yummier.


  • 2 skinless and boneless chicken breasts, butterflied (or smashed flat) and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 cup chicken stock or broth (I use the low sodium chicken broth from Trader Joe’s)
  • 1/3 cup fresh parsley, chopped


  1. Season chicken with salt and pepper.
  2. Dredge chicken in flour and shake off excess.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
  5. When chicken is browned, flip and cook other side for 3 minutes.
  6. Remove and transfer to plate.
  7. Repeat for the other two pieces of chicken.
  8. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  9. Return all the chicken to the pan and simmer for 5 minutes.
  10. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  11. Pour sauce over chicken and garnish with parsley.

I like to serve with a green veg, like broiled asparagus or broccoli, plus some warm bread for those who want the starchy carby goodness.