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Chicken Piccata

We know chicken breasts isn't the most exciting thing ever. But it doesn't take much to perk it WAY up. Just a few easy to find ingredients - ones that you might even have around already and you will be amazed how delicious that humble chicken breast can be. Here is what you need to make chicken piccata.

Prep Time

        Prep time: 10 minutes
        Cook time: 30 minutes
        Yield: Serves 6


    •    garlic
    •    butter
    •    capers
    •    lemons
    •    olive oil
    •    shallots
    •    chicken stock
    •    salt and pepper
    •    flour for dredging
    •    boneless skinless chicken breasts


  1. Slice the chicken breasts horizontally—you’ll need a sharp knife for this, obviously! The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. Thin pieces of chicken mean that when the outside is crispy and perfectly brown, the chicken will be cooked through.
  2. Dredge! Season the chicken breast pieces, and then give them a nice coating of flour. For whatever reason, kids really love to help out with this step. If they’re old enough to know to be careful with raw poultry, go ahead and outsource this step to them.
  3. Fry! Fry the chicken cutlets in a combination of olive oil and butter. The oil—use regular light olive oil, not extra virgin—helps prevent the butter from burning, plus, we love the flavor of both.

For the sauce: Our piccata sauce is simply a pan sauce, which means that we use the good crispy, chicken-tinged buttery bits that are left in the skillet after frying the chicken cutlets to make a sauce. Here’s how to make this lemony piccata sauce.

  1. Sauté shallots and garlic in the pan drippings—i.e. the leftover oil and butter.
  2. Add stock! Simmer for a few minutes to reduce it.
  3. Stir in more butter, plus the requisite capers and lemon juice.
  4. Season with a little salt and pepper.

This great family recipe is thanks to The Modern Proper at


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