Sunday, January 23, 2011

Chicken Piccata

Hello everyone!  I have a fantastic chicken recipe for you today.  But, I need to take care of some giveaway business first.

Cathy A. (comment #16 picked by

**Please contact me Cathy with your address so I can pass on the information to MyBlogSpark who will send you your gift package.**

Don't you love when you make a meal and it tastes just as good (or better) than at a restaurant?  Well, for me, this was one of those meals.  This recipe came from the magazine, Cuisine at Home.  The chicken was tender and the lemon sauce gave this Chicken Piccata so much flavor.  I highly recommend you make this at home.  It has a few steps but it is not difficult to make.  Who needs to eat out when you can have a restaurant quality meal at home.  

Chicken Piccata
Recipe by Cuisine at Home, Complimentary issue


2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices
chopped fresh parsley


1.  Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.

2.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.

3.  Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.

5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.

6.  Garnish with chopped fresh parsley and serve immediately.

Makes: 2 servings (2 chicken cutlets per person) or 4 servings (1 chicken cutlet per person)

Note:  To increase this recipe, use 3 or 4 boneless chicken breasts, cut in half and pounded thin.  This will give you 6 - 8 chicken cutlets.  Double the remaining sauce ingredients so you have enough sauce for the extra chicken.    


Mom's Cooking Club Lesson:  Tips per Cuisine at Home Magazine - Making chicken cutlets from boneless chicken breasts:  Cut chicken in half lengthwise before pounding.  Cover chicken pieces in plastic wrap or place in storage/freezer bag.  Using the flat side of a mallet, pound with gentle, glancing taps.  Use firm, quick movements until the chicken is about 1/4-inch thick.  The uniform chicken cutlets will brown evenly, be moist and tender, as well as cook up quickly. 


Barbara Bakes said...

I love this issue of Cuisine at Home. I have this recipe on my must try list too. Yours looks perfect!

ann said...

Jamie, This looks so good. I love chicken piccata and this looks like a great recipe.

La Bella Cooks said...

I never tire of chicken piccata and it is a weeknight standby in our home. Love it!

Laura E said...

oh , that looks delicious !!! we had chicken piccata at a wonderful italian restaurant in Ga . a few months ago . that was our first taste of capers and we loved them . will definitely have to try this recipe .

Shelby said...

Looks delicous Jamie! Great tip about pounding ou the chicken! I will have to try that the next time!

Valerie Harrison (bellini) said...

This is one of my favourite ways with a chicken Jamie!From capers to lemon it is a winner... and light too!

Aggie said...

oh my gosh, that looks delicious Jamie! I love lemon and capers! how did you do that cute thing with the second picture?

Whats Cookin Italian Style Cuisine said...

I love your recipe and its one of our favorites going to have to try your version! Thanks for the visit :)

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