Classic Chicken Piccata

A classic chicken and lemonsauteed chicken wine lemon and capers - chicken piccata dish flavored with garlic, capers, and wine and served atop angel hair pasta or linguini.


  • 6 oz  boneless skinless chicken breast.
  • 2 oz  white flour
  • 2 oz  vegetable oil
  • 1 oz  fresh chopped garlic
  • 1 oz   fresh lemon juice
  • 4 oz  white wine
  • 2 oz  capers


  • Heat oil in 10 inch saute pan.
  • Coat chicken breast with white flour.
  • Add chicken breast to pan and sear one side, turn over and sear the second side.
  • Add chopped garlic, capers,and lemon to saute pan.
  • Carefully “toss” ingredients together.
  • Add white wine ( be cautious of “flash” from the alcohol content of the wine).
  • Toss ingredients several times and reduce heat to a slight simmer.
  • Continue simmering in saute pan until chicken is fully cooked.

Serving Suggestions:

Accompany with a Garden Salad for a light lunch.
Serve atop your favorite pasta.
Serve atop rice pilaf with fresh garden vegetables.
Omit the capers and add a pinch of fresh tarragon for a unique flavor that your guests will love.

Leave a Reply

Your email address will not be published.