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Chicken Piccata

My husband loves Chicken Piccata.  He also loves ANYTHING with capers.  I hadn’t fixed it in a little while and the other night, I happened to have everything on hand that was needed.


ALMOST everything.  Usually, the recipe I do calls for white wine.  Since I didn’t have any of that, I used chicken stock.  All that meant was that it would be a good substitute for the wine and my children wouldn’t be walking around bumping into things.  J/K

It is actually a really easy, fast meal.

All you need is a some lemons, capers (which taste like mini olives and can be found right next to them in the grocery store), butter, spaghetti noodles, chicken stock, chicken breast and a little flour.


I guess you could call it a 30 minute  20 minute meal.



If you love lemons and olives, you will love this dish.


Recipe:  Chicken Piccata


-4  skinless and boneless thin cut chicken breasts

– Salt/Pepper for seasoning

– All-purpose flour, for dredging

– 3 Tablespoons unsalted butter

– 5 tablespoons extra-virgin olive oil

– 1/3 cup fresh lemon juice

– 1/2 cup chicken stock

– 1 small jar of  brined capers, rinsed

– 1 lb. Thin Spaghetti Noodles

– lemon slices for garnish



– Cook Thin Spaghetti Noodles according to package instructions.

– Salt/Pepper chicken breast and dredge in flour.  Set aside.

– Meanwhile, heat olive oil in a large skillet over medium high heat.

– Cook chicken breast for 3 to 4 minutes on each side.

– Remove from pan and set aside.

– To the same pan, add lemon juice, chicken stock , and capers.  Bring to a slow boil, scraping up any loose brown bits from chicken.

– Return chicken breast to pan and allow to simmer for 5 additional minutes.

– On a platter, layer spaghetti noodles.

– Remove chicken from sauce and layer on top of noodles.

– To the sauce, add butter and whisk until smooth.

– Throw in lemon slices and pour sauce over chicken.




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