Recipe – Chicken Piccata

Chicken Piccata

This is a frequently requested dish by my husband.  I learned it from my mom who used to make it for me often growing up.  To this day it’s something I crave and love to make for others.  I’m a huge fan of lemon and capers so this recipe is perfect.  It’s fairly easy to make and doesn’t require too many special tools or ingredients.  Madeira is probably the most difficult thing to find…especially if you’re in Bozeman, Montana…I’m speaking from experience:)

Chicken Piccata

6 servings 

Ingredients:

• 3 whole chicken breasts (pounded thinly)
• 1 cup flour
• salt & pepper to taste
• paprika (optional)
• 2 lemons, one thinly sliced
• 2 Tbs drained capers (or more)
• 2 Tbs olive oil
• 2 Tbs butter
• 1/4 cup Madeira cooking wine

Place chicken between plastic wrap or in a Ziploc bag.  With a meat mallet or rolling pin, pound the chicken until thin (about ½ inch or thinner).  *You can also very politely ask your local butcher to pound them thinly for you and they usually have no problem doing it.  Saves you a step!

Place in a ziploc bag with flour, salt, pepper and paprika (optional – just adds a nice color).  Make sure all of chicken is completely coated and shake to remove excess flour.

In a large skillet melt 1 tablespoons butter and 1 tablespoon olive oil over medium heat.    In two batches add the chicken to the skillet and lightly brown on both sides; add oil and butter as needed.

Once cooked, removed from pan and set aside on a plate with paper towels to absorb extra oil.

Add capers, juice from one lemon, and Madeira to pan and deglaze.   Add flour if sauce is too thin.   Next, add the chicken to the pan and sauté until heated through and coated with sauce, about 2 minutes.

Serve immediately with sliced lemons on top.  Enjoy!