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 chicken piccata 



  • 1 pound chicken breast pounded to ¼ inch thick   

  • Salt and pepper

  • 4 TBSP butter divided

  • ½ cup of chicken broth

  • 1 lemon juiced

  • 1 TBSP capers



  1. Season pounded chicken breast with salt and pepper.

  2. Heat a large skillet on medium high heat, add 1 tablespoon of butter to the pan then add the chicken breast and cook for 2 minutes.

  3. Flip and cook the other side for 2 minutes.

  4. Remove from pan and set aside.

  5. Add chicken broth and lemon juice to hot pan scrapping the bottom of the pan with a silicone spoon to remove any chicken bits from the pan. 

  6. Let cook for 2-3 minutes, then add the remaining butter.

  7. Place chickened any juice from chicken sitting back into the pan and top with capers.

  8. Sever hot with steamed veggies.

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