Chicken Piccata


chicken piccata

This lovely dish was our Christmas dinner last year. It was flavorful, but not heavy, fancy but not fussy, with the added advantage of offering a simple chicken tender and pasta option for the pickiest eaters at our table.

Serves 6


  • 2 large lemons
  • 6 boneless, skinless chicken breasts, trimmed and pounded to 1/4 inch thick
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup flour
  • 4 Tbsp. olive oil
  • 1 minced shallot (about two tablespoons)
  • 1 cup chicken broth
  • 2 Tbsp. capers, drained
  • 3 Tbsp. butter, softened
  • 2 Tbsp. minced, fresh parsley
  • 6 servings cooked angel hair pasta


  1. Cut one lemon in half lengthwise. Trim the ends from one half and cut across into slices, about 1/8 inch thick. Juice the remaining lemon and a half, ending with about 1/4 cup juice. Set aside.
  2. Mix together salt, pepper and flour. Dredge the chicken breasts in mixture.
  3. Heat 2 Tbsp. olive oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes. Cook half the batch in the skillet without moving them until they are lightly browned on the first side (2 to 2-1/2 minutes). Turn and cook until the second side is lightly browned (2 to 2-1/2 minutes). Transfer to oven-safe dish and keep warm in 200°F oven.
  4. Add the remaining 2 Tbsp. oil to skillet and heat. Add remaining breasts and cook the same as the first batch. Place all breaded, cooked chicken in warm oven.
  5. Using the pan in which you cooked the chicken, sauté shallots in leftover oil. Once shallots become translucent, add broth and lemon slices. Cook until lemons are well-softened.
  6. Add capers and lemon juice. Reduce to concentrate flavors. Remove from heat and add butter. Stir until it melts and thickens the sauce. Stir in parsley.
  7. Place 3/4 cup of angel hair on plate. Top with chicken. Spoon sauce over both the pasta and the chicken.