Chicken Piccata

Full disclosure: this recipe has been adapted from Giada De Laurentiis at the Food Network. Shout out to Giada. We love clicking around the web each week as we are planning our menu to find new ideas and common ideas done better. A few days ago, we stumbled upon this take on Chicken Piccata.  We found it so good, we thought we’d share this approachable dinner for all.

Why eat this?

1) Get Stronger:

The protein in the chicken will be used by your body to build and repair muscle, bone, cartilage, blood, skin, manufacture enzymes, and generally function in a healthy state.

2) Help Avoid Some Cancers:

The anti-cancer benefits of olive oil became most evident when the diets of routine olive oil users were compared with the diets of individuals who seldom used olive oil.

3) Slow your biological aging:

Lemon Juice contains unique flavonoid compounds that have antioxidant and anti-cancer properties. Antioxidants act to neutralize “free radicals”; these free radicals are the primary cause of biological aging!


For Chicken Piccata

  • 2 boneless skinless chicken breasts
  • sea salt & black pepper
  • 1/2 cup whole wheat flour
  • 6 tablespoons salted butter
  • 5 tablespoons extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/2 cup chicken broth (or veggie broth)
  • 1/4 cup rinsed capers


Total Time: 35 minutes

    1. Cut the tenders* off the breast and season all four pieces of chicken with salt and pepper
    2. Coat chicken with a light layer of flour by pouring the flour onto a small plate then “dredging” (Pulling through the flour with a fork) the chicken on both sides. Try to get a thin even coating. Discard the flour once done (to avoid cross contamination).
    3. In a large skillet melt 2 tablespoons of butter with 3 tablespoons of oil in medium heat
    4. Once the butter starts to sizzle put the chicken in the pan and cook each side for approximately 3 minutes. You DO NOT want to crowd the breasts, so make sure they are not touching. You can cook in two batches if necessary (repeat with fresh butter and oil). Ensure the chicken reaches an internal temp of +165 degrees.
    5. Remove pan from heat and place cooked chicken on a separate plate.
    6. Into the pan, add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor (this is called “deglazing” the pan).
    7. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and serve.

* What are tenders: The little piece of chicken that is attached to the breast by a small “flap”. (Just cut it off and cook it separately)


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George Curtis

All stories by: George Curtis