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Chicken Piccata

Originating in Italy, piccata is a method of preparing food. Meat is sliced, coated, sautéed, and served in a sauce. Veal piccata is a traditional Italian dish. In the United States, however, chicken is the most consumed meat and chicken piccata is more common on menus. Easy to prepare, chicken piccata has bright flavors from lemon and capers. Between 1880 and 1924, more than 4 million Italians immigrated to America, bringing their favorite foods and methods of preparation. Many recipes were adapted based on readily available and inexpensive ingredients.

Recipe Servings: 4

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Gluten Free
Dairy Free



  1. Season chicken with salt and pepper.
  2. Dredge chicken in flour and shake off excess.
  3. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large pan over medium-high heat.
  4. When butter and oil start to sizzle, add 2 pieces of chicken and cook until browned, about 3 minutes.
  5. Flip chicken over and cook other side for 3 minutes. Remove and transfer to plate.
  6. Melt 2 more tablespoons butter in the pan and add another 2 tablespoons olive oil. When mixture starts to sizzle, add the other 2 pieces of chicken. Brown on both sides.
  7. Remove chicken to plate and take pan off heat.
  8. Add lemon juice, stock, and capers to pan.
  9. Return pan to heat and bring to boil, scraping up brown bits from pan for extra flavor. Check seasoning.
  10. Return chicken to pan and simmer 5 minutes. Remove chicken to platter.
  11. Add remaining 2 tablespoons butter to sauce and whisk well.
  12. Pour sauce over chicken and garnish with parsley.

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