Sarah V’s Chicken Piccata

Remember when we used to take cooking classes together?  So much fun, although sometimes I think that poor Sarah was overwhelmed with all of our clucking! This is proof that I learned something and it stuck too!

Chicken Piccata


  • 2 whole skinless chicken breasts
  • 1/3 cup flour
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 T unsalted butter
  • 2 T vegetable oil
  • 5 T dry white wine
  • 5 T fresh lemon juice
  • 2 T drained bottled capers, chopped
  • 4 T minced fresh parsley leaves


  • Half the chicken breasts with a sharp knife and flatten them slightly between sheets of plastic wrap.  Pound the chicken with a tenderizer until chicken is about half it’s original thickness.
  • In a pie dish, combine the flour, salt, pepper and paprika and dredge flattened breasts.
  • In a large heavy skillet, heat 2 T of the butter and oil over moderately-high heat until the foam subsides and in the fat, saute the chicken for 1-2 minutes on each side or until they are cooked through.
  • Transfer the chicken to a platter and keep it warm, covered loosely.  Pour off fat from the skillet.
  • Add remaining 2 T butter to the skillet along with the wine and lemon juice.  Bring mixture to a boil.  Stir in the capers, the parsley and add salt and pepper to taste.  Return chicken to pan and cook in sauce for 1 minute.


I usually  1 + 1/2 the sauce and add remaining sauce to linguine.  Serve with a salad and it is an easy, yummy dinner.



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