Chicken Piccata
From Jane Maynard, This Week for Dinner
  • 4 chicken breasts
  • 2 C flour, with salt and pepper
  • ¼ C olive oil
  • ¼ C lemon juice
  • 2 C chicken stock
  • 1 T capers
  • ⅓ C butter (optional)
  1. Cut up chicken into pieces – either bite sized or cut the breasts into halves or thirds. Regardless, if you do anything larger than bitesized pieces, pound them a bit, too! You could definitely cook the chicken breasts whole, but I would definitely recommend pounding the breast in that case.
  2. Place flour, salt and pepper in a plastic bag. Dust chicken pieces with flour then brown over medium to medium-high heat in the olive oil. Add lemon juice, chicken stock and capers and simmer on medium low until chicken is done. (Total cook time is probably around 20 minutes or so.)
  3. Remove from heat and add butter. I actually almost always forget to add the butter”¦and it still tastes great. I think the sauce is just a little sharper in flavor when I forget the butter, but a bit more mellow when the butter is added.
  4. Serve with pasta or mashed potatoes.
  5. One more note – last night I only cooked up two chicken breasts, but I kept the sauce proportions the same. Because of that, there was a bit less flour going into the dish, so I had to thicken the sauce up just a tad with some flour while the chicken was simmering. But usually the flour on the chicken thickens up the sauce perfectly on its own.
Recipe by This Week for Dinner at