Chicken Piccata

Dear Blogger Friends, 

Please excuse my week long absence. I was moving to my new home in Austin, Texas! I am so excited to be a Texan again and I can't wait to share all the secrets of our delicious food here at The Apron Gal. 

To make it up to you I have this amazing dinner recipe and my next post will be an amazing guest blogger who also happens to be one of my best friends! 

On to the recipe!

The official name for this dinner is Chicken in Lemon Caper Sauce. But do you know what a piccata is? Piccata means cooked in a sauce of lemon, parsley, and butter. We used all of those ingredients for this recipe so I think it counts!

I'm not sure if this picture really does justice to the melt in your mouth factor of this chicken. 

Start by pounding your chicken breasts thin using a meat tenderizer or whatever else you have to pound it thinner. Then coat your chicken in the flour mixture before placing in hot skillet with olive oil.  

Make sure your skillet with oil is hot, you want that nice light brown sear you see on my chicken below and in the final product above. Cook the chicken through about 3 minutes per side. 

Next make your sauce by using fresh lemon juice, capers and chicken broth. 

Did you know that rolling your lemons before you cut them allows more juice to get out? That's a tip from my dad, the master chef. 

What is a caper you ask? Capers are a Mediterranean type of condiment, similar to a green olive. They are pickled and have a distinctive salty and sour flavor. They are picked by hand so they are more expensive than things like normal pickles and a small jar will cost about $3-$5 and last you years since you only use a small amount in each recipe. Additionally, specialty food stores often sell different varieties by the pound so you could buy just a small portion for one recipe. 

Now before you decide not to make this let me elaborate. I DO NOT LIKE GREEN OLIVES. Just another one of those things I should but don't like. Capers are different. First of all, you do not sit down and eat a jar of capers. They are mainly used in sauces or pizza but not as a stand alone ingredient. I did eat one out of the jar for this recipe and my face puckered. 

However, when you place these in a sauce the flavors mellow and you are left with a really flavorful sauce. 

Alright, enough about capers. 

Bring your sauce to a boil and then reduce to a simmer and add the chicken back just to coat it in the sauce.

**Note: If your sauce doesn't seem like enough, just double the amounts of lemon juice, capers and chicken broth. This sauce is so tasty and it really makes the chicken so don't skimp on it! 

Finally, melt butter and stir in chopped parsley and drizzle over chicken. [Again, you might want to increase amounts of butter/parsley] 

Serve with rice or pasta and lemon wedges. 


Chicken Piccata
adapted from WeightWatchers  New Complete Cookbook

4 boneless skinless chicken breasts
2 tablespoons flour
1/2 TSP salt 

1/2 cup chicken broth
3 tablespoons fresh lemon juice [or 1 lemon] 
1 TBS capers, drained & lightly chopped

1 TSP butter
2 TBS fresh chopped parsley


Pound chicken  breasts thin. Mix together flour and salt. Coat chicken breasts in flour mixture. 

Heat olive oil over medium high heat. Add chicken breasts and cook 3 minutes per side or until just barely cooked through. Remove from heat.

Combine fresh lemon juice, capers, and chicken broth and pour into skillet. Bring to a boil and then reduce to simmer until slightly reduced before adding chicken to skillet to heat trhough and coat in sauce. 

Melt butter and then add fresh parsley. Pour over chicken breasts. 

Serve with rice or pasta.

Serves 4. 


  1. This looks delicious. I must try this soon! What type of rice would you recommend I pair with it?

  2. Umm-- this was delicioso! I had a bunch of people over for dinner tonight and made this recipe, it was a hit!! So good! Thanks for posting it-- you are awesome and I love you and I hope things are going so ll for you :)


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