Sep 6, 2012

Chicken Piccata- Dinner in 25 minutes or less!

This recipe for chicken piccata has been a staple in my recipe binder for years. It is sophisticated enough to serve to company, yet simple enough for a kitchen novice to master. When my neighbor Rob was called up to military duty in Afghanistan in 2009, I promised him that I would teach his wife, my friend J, to cook while he was deployed. It was partly a favor to him and partly pay-back for her as she is the one who sold me on the idea of keeping chickens by telling me that "they're less work than a dog!" I shared my recipe on BackyardChickens. com back then and think it worthy of re-publishing to share with you here.

I chose this dish for J because the method of cooking is a basic technique all cooks should know and once mastered, can be paired with an endless variety of sauces. J mastered it in very short order (one smoky kitchen notwithstanding) and Rob was pleasantly surprised upon his return.

The dish is simple, quick and flavorful. If you don't care for capers, leave them out and substitute your favorite herb.

Chicken Piccata
6 THINLY sliced chicken breasts (3 regular sized breasts cut in half horizontally and pounded to the same thickness)* see time-saving tip below

3/4 cup flour (seasoned with salt, pepper & garlic powder)

2-3 large backyard, fresh eggs, beaten

4-6 tablespoons butter

4 tablespoons olive oil

1 cup sauteed baby bella mushrooms, sliced- OPTIONAL

3/4 cup white wine (drinking wine only)

1/2 cup chicken stock or water

3 Tablespoons capers (or more, to taste)

cooked orzo, rice or egg noodles

Beat eggs w/ a little milk or water in shallow dish.
Place seasoned flour on a shallow dish next to the egg dish in assembly line fashion.
Fertile eggs, wa-hoo!

Dip chicken in egg mixture, then dredge on both sides in a plate of seasoned flour (salt, pepper and some garlic powder). Set aside until all chicken is coated.

 Add 2 tablespoons butter and 2 tablespoons olive oil to a sauté pan over medium to medium high heat. It is critical not to have the pan too hot or it will smoke and the chicken will burn before it is fully cooked.

This is how the pan should look just prior to adding the chicken.
Small, foamy-looking bubbles in the butter, not screaming hot and splattering.
 Sauté a few pieces of chicken at a time, adding more oil and butter if pan gets dry (don’t crowd pan).

**If pan begins to smoke, the heat is TOO HIGH, remove the pan from the heat briefly, turn down the heat and add a little more oil and/or butter if necessary.

Remove chicken from pan when browned on both sides.

Optional: Lower heat to medium and add some baby Bella mushrooms to the pan and sauté until soft before adding the wine. 

Add some white wine to deglaze the pan (3/4 cup or so) and whisk to break up the bits of butter and flour that remain in the pan, which will thicken the sauce slightly.
 Add chicken stock (or water) and capers. Salt and pepper to taste.
Add chicken back into sauce and heat through. BE SURE NOT TO OVERCOOK THE CHICKEN AT THIS POINT, but make ensure it is cooked completely through.
Serve over orzo, rice or egg noodles.


Slice chicken breasts in half and pound between two pieces of plastic wrap until thin. Stack them with parchment paper in between each piece of meat. Place stack of chicken in a zip-top bag and lay FLAT in freezer. When ready to use, remove as many pieces of chicken as needed, place in a zip-top bag and thaw in a bowl of water (approx. 15 minutes).
This post is shared with: Hun What's for Dinner


  1. Anne Guffey9/6/12, 3:17 PM

    Sounds delicious! Thanks for sharing, Kathy.

  2. Looks and sounds delicious... Thanks for sharing...

  3. Hi Kathy, your Chicken Piccata looks delicious. Thank you for sharing it at Project Queen last week. I'll be highlight it at the Highlight Party tomorrow night (Monday).

  4. Michelle Meche12/18/12, 10:10 PM

    Thank you for sharing with See Ya in the Gumbo!  I love recipes like this--ones that are company worthy, look company worthy, but are really no trouble to make.  

  5. TheChickenChick12/19/12, 10:28 PM

    My pleasure, thanks!

  6. this looks delish! I was wondering if I could feature your recipe at my cooking blog, To Cook With Love? Thanks for sharing.


  7. denyse loar1/20/13, 7:44 AM

    My husband is a chicken fanatic, I will have to make this for him. Thanks for coming over and strutting your stuff!

    Denyse @ Crazy Beautiful Life

  8. TheChickenChick1/20/13, 5:51 PM

    This is one of my FAVs, Denyse! Let me know how your husband likes it!

  9. TheChickenChick1/20/13, 5:56 PM

    Thank you for asking, Lelanie, I just linked up to to your party! I would love it if you featured my recipe on your hop! Do you send reminder invitations to link up every week? I really need them so I don't forget! Thanks again for asking!

  10. Hi, Kathy! The post is scheduled to go live tomorrow:

    Thanks for giving us permission to feature your delicious recipe!

  11. This looks delcious, and easy and quick to make. We are featuring this at the party today. We can't wait to see what you're sharing this week!


  12. TheChickenChick1/27/13, 9:39 PM

    Fantastic! Thank you for the feature!

  13. anyonita green5/6/13, 7:43 PM

    Thank you so much for linking this recipe to the Tasty
    Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. :) This
    week’s party is live on the blog & I would love for you to come link up
    with us! Here’s the link:

  14. TheChickenChick5/7/13, 9:36 AM

    I'm linked up, Anyonia, thanks for asking!

  15. anyonita green5/14/13, 4:47 AM

    Leave off the capers and I'd devour this!

    Thank you so much for linking up with me this week at Tasty
    Tuesdays! I’ve pinned this & shared it with my followers!

  16. Just wanted you to know that we loved this post and are going to be featuring it this weekend at ONE Sharendipity PL.

    Have a great week!


  17. TheChickenChick6/12/13, 7:59 AM

    Fun! Thanks for the feature, Sue!